Coconut Lentil Stew
This simple dish serves as a perfect protein packed side and goes well with a serving of steamed brown rice.
Servings: 8
Calories: 296kcal
Ingredients
- 2 cups lentils
- 1/2 cup carrots (diced)
- 1/2 cup onions (chopped)
- 2 tbsp parsley (chopped)
- 1 sprig fine thyme
- 3 cloves garlic (diced)
- 1 tsp Himalayan salt (more to taste)
- 1 tsp ground black pepper
- 1/2 tsp celery seeds
- 1/2 tsp cayenne pepper
- 13 oz coconut milk
- 2 tbsp salted butter (optional)
- 3 tbsp chives (sliced)
Instructions
- Sort through the lentils to ensure there are no sticks or stones and then wash and drain it.
- Add it to a large pot along with the carrots, onions, parsley, thyme, garlic, salt, black pepper, celery seeds, and cayenne pepper. Add enough water to cover an inch over the ingredients.
- Bring the pot to a boil and cover. When the water is halfway reduced and the lentils are beginning to soften, add the coconut milk and mix well. Cover the pot and allow to simmer until the lentils thicken. Stir occasionally to ensure that none are sticking to the bottom of the pot.
- Once the lentils are cooked through and the liquid has thickened, add butter (if using) and chives and mix well. Cover and let sit for ten minutes so the flavors can meld together.
- Test and adjust salt and seasoning levels to suit your taste. Serve with steamed brown rice and store any leftovers in the refrigerator for up to a week or in the freezer for up to four months.
Notes
- Once the butter and chives have been added, don't forget to remove the sticks of fine thyme from the pot.
- To add even more flavor, add 1/4 tsp (just a dash) of Worcestershire sauce.
- For a vegan or vegetarian version just omit the butter.
Nutrition
Calories: 296kcal | Carbohydrates: 32g | Protein: 13g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 7mg | Sodium: 331mg | Potassium: 609mg | Fiber: 15g | Sugar: 1g | Vitamin A: 1620IU | Vitamin C: 6.3mg | Calcium: 46mg | Iron: 5.3mg