Coconut Red Lentil Stew

Lentils, Soup, Vegetarian

Hi Mati,

Those Egg-filled Phyllo Parcels look really delicious!  I am definitely going to have to try them out.  Can you cook them more so that the egg yolk fully cooks?  They kind of remind me of Egg Arepas, a deep-fried arepa with a single egg inside. It is absolutely delish!

It is that time of the year where the weather in the northern hemisphere is starting to be beautiful.  Spring is really special everywhere. I really enjoy the blooming flowers, the chirping new born birds, and the spectacular weather.  Here in Miami it is getting hotter by the moment, that soon enough we will be complaining on how hot and humid it is, but in the meantime we rejoice.  This past weekend we went to the Miami version of Tanglewood.  They just finished building a New Symphony hall in South Beach and they are broadcasting some of their programming on a huge white wall while people sit on the park.  You can bring a blanket, share a picnic dinner and enjoy the sights and sounds. It was lots of fun and we had perfect weather all evening.  We topped off the evening with some Ghirardelli chocolate ice cream.

Last week I finally got around to making a soup/stew that I had been meaning to make for a while.  I had seen this recipe on 101Cookbooks and had saved it.  It is very simple to make.

Coconut Red Lentil Stew

Inspired from 101Cookbooks

Prep time: 10 min – Cook time: 35 min

Ingredients

  • 1.5  cup red split lentils (masoor dal)
  • 6 cups  water
  • 2 Japanese Sweet Potatoes, cut into 1/2-inch dice
  • 2 tablespoons fresh peeled and minced ginger
  • 2 tablespoons curry powder
  • 2 tablespoons butter or ghee
  • 8 green onions (scallions), thinly sliced
  • 1/3 cup tomato paste
  • 1 14-ounce can coconut milk
  • 2 teaspoons fine grain sea salt
  • one small handful cilantro, chopped
  • cooked brown rice or farro, for serving (optional)

Directions

  1. Give the lentils a good rinse – until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the potatoes  and 1/4 of the ginger. Cover and simmer for about 20 minutes.
  2. In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don’t want to burn the curry powder, just toast it. Add the butter to the pan over medium heat and the remaining ginger. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.
  3. Add the curry powder mix to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time. Simmer longer for a thicker consistency. The thicker this soup, the better.
  4. Enjoy this soup/stew with warm farro or brown rice as well. Sprinkle each bowl with cilantro (optional).

 

If you liked this, you might also like: Moroccan Spiced Red Lentil Soup

Advertisements

One thought on “Coconut Red Lentil Stew

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s