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Coconut Lentil Stew

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 380
Ingredients Method

Ingredients
  

  • 200 g dried lentils
  • 450 ml water
  • 1 vegetable stock cube
  • 1 can (400 ml) coconut milk
  • 1 onion
  • 4 cloves garlic
  • 2 medium carrots about 220 g
  • 1 red bell pepper
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • 1 tsp ground turmeric
  • 1 tbsp olive oil
  • salt to taste
  • cooked rice for serving

Method
 

  1. Rinse the lentils and soak in water for several hours or overnight. Drain before cooking.
  2. Finely chop the onion, garlic, and bell pepper. Cut the carrots into small pieces.
  3. Heat olive oil in a large pan over medium heat. Add the onion and garlic and cook for 4–5 minutes until softened.
  4. Add the bell pepper, carrots, soaked lentils, water, coconut milk, and vegetable stock cube. Stir well.
  5. Add cumin, curry powder, and turmeric. Bring to a gentle boil, then reduce heat and simmer for about 25 minutes, stirring occasionally. (If lentils were not soaked, cook 30–35 minutes.)
  6. Taste and season with salt as needed. Serve warm with cooked rice.