Lentil Coconut Stew
Ingredients
- 1 cup of dried red lentils rinsed
- 1 sweet onion diced
- 4 cloves of garlic minced
- 2-3 inch piece of ginger, grated and minced
- 1, 18 oz jar/can of high quality crushed tomatoes
- 1 can of coconut milk (not light)
- 1/4 cup of sundried tomatoes chopped
- 3 teaspoon of turmeric
- 1 teaspoon of curry
- 1/2 teaspoon of red pepper flakes
- 1 teaspoon of salt or to taste
- 3 1/2 to 4 1/2 cups of water - use 3 1/2 if you like it thicker
Preparation
Heat a large pot over medium heat, dry saute the onion for 4-5 minutes, stirring frequently
You can use a bit of vegetable broth or water if it begins to stick
Next add the garlic, ginger and spices and cook for another minute or until it becomes fragrant, continuing to stir
Add the crushed tomatoes and lentils, stir to combine and cook for a couple more minutes
Add the water and stir
Bring the stew to boil and then reduce to a gentle simmer and cook, stirring occasionally
At about the 20 minute mark or when soup begins to thicken add the coconut milk and sundried tomatoes
Finish cooking the stew for another 5 to 15 min or until the lentils become soft, broken down and the soup thickens
