Comforting Saffron Lentil Stew
Ingredients
- 1 cup green or brown lentils
- 2 tbsp olive oil
- 6 garlic cloves, minced
- 1/2 tsp saffron
- 1/2 tsp onion powder
- 156 ml tomato paste
- 540 ml diced tomatoes
- 2 cups water
- 1 can (400 ml) coconut milk
- 1 tsp salt
- 1 tsp black pepper
- 1 lemon
- Parsley for garnish
Preparation
Rinse the lentils thoroughly and drain them, then set aside.
In a medium pot, heat the oil over medium-high heat and stir in the garlic, saffron, and onion powder.
Once golden, add the tomato paste and diced tomatoes, stir and cook until the tomatoes soften, about 8 to 10 minutes.
Add the lentils, water, coconut milk, salt, and pepper, stir to combine, bring to a simmer, reduce heat to low, and cook for 20 to 25 minutes until lentils are cooked.
Whisk in the lemon juice, taste and adjust salt if needed, then remove from heat.
Serving suggestions
Serve over rice, mashed potatoes, or as a standalone dish, garnished with parsley and a slice of bread or bagel.
