Coconut-Lentil Stew

**This was originally posted on 4/1/2019, but I’m making some updates to the recipe on 3/22/2020.**

It’s April 1st…but I promise this is real. Don’t believe me? I already got the prank out of my system–just follow @craving_mad on instagram to see how.

Exciting things are coming up this month, including the 100th post to the blog! Remember the the build up to the 50th post? Double it. Seriously…but more on that in a few weeks.

I made this soup to quickly test whether one of my new spice blends hit the right notes, and I’m more than happy with it. It’s simple– add the spices, coconut milk, lime, and cilantro and it’s ready in less than forty-five minutes.

I’ll leave it there for this week. Make sure you follow the Instagram account, spread the word, and keep your eyes open this month!

Let’s Cook.

You’ll need:

3 Cups Red Lentils, rinsed

2 Shallots, minced

2 Tbs Garlic, minced

1 Tbs Ginger, minced

1 Tbs Fresh Turmeric, minced

1 Bell Pepper, minced

1 Lime Leaf

1 Cup Cilantro, chopped

1 Lime, juiced

2 Cups Coconut Milk

3 Cups Water

1 Tbs Turmeric

1 Tbs Paprika

1 Tbs Chili Powder

1 Tbs Coriander

1 Tbs Onion Powder

1 Tsp Ginger Powder

1 Cardamom Pod

2 Tbs Soy Sauce

Salt & Pepper to taste

  1. Sauté shallots, garlic, bell peppers, turmeric, and ginger. Stir in lentils until fragrant, then season with the above spices, and add boiling water. Keep the heat on med-high to maintain a boil until the lentils soften.
  2. Adjust the water level as needed, and add the lime leaf, and soy sauce once the lentils soften. Lower the heat to medium, and continue simmering.
  3. Add lime juice, and cilantro, then taste for seasoning. Stir in coconut milk, and maintain the simmer.
  4. Taste for salt, and acid, and adjust if needed.
  5. Plate and serve.





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