Smoky Coconut Lentil Stew
This stew is thick, hearty and flavorful thanks to lentils that are simmered in coconut milk and veggie stock along with onions, garlic and the special ingredient-- smoked paprika-- which lends an almost meaty note to the dish. I would say this is my signature dish-- it's how I introduce my cooking students to the wonderful world of plant-based eating. Delicious, healthy and filling!
Servings 4
Ingredients
- 2 tbsp olive oil, extra virgin
- 1 cup diced onion
- 1 tsp Kosher or sea salt, divided
- 1 cup brown or green lentils, rinsed
- 1 14.5 oz can full fat coconut milk, shaken
- 1 3/4 cups veggie stock (not broth), low or no sodium
- 2-3 cloves garlic, minced
- 1 tsp smoked paprika
- 1/4 tsp each, ground tumeric and black pepper
- 1 can Fire-Roasted diced tomatoes
- 2 tbsp fresh lime juice (half a lime, juiced)
- 1/4 cup minced fresh parsley
- fresh baby spinach, handful
Instructions
- In a deep saucepan, about 10 or 12 inches wide, bring olive oil to medium high heat. Stir
in onion, 1⁄4 teaspoon salt and cook for 5 minutes until translucent. - Add lentils and stir to coat and combine, cook for one minute. Add remaining 3/4 tsp salt,
coconut milk, veggie stock, and garlic. Bring to a light simmer, then cover and
cook for 30 minutes. - Remove lid, and stir. Lentils should be softened and will have absorbed much of the liquid. Add smoked paprika, turmeric, black pepper and can of tomatoes, and bring to a brisk simmer.
- Let simmer, stirring, with lid off, for 15-20 minutes, or until thickened. As it cools it will thicken more.
- Stir in a handful of baby spinach, lime juice and fresh parsley, serve warm.
Notes
To stretch the dish and make it even more filling, you can serve the stew over brown or wild rice.
Make sure you use veggie stock, not broth, for a richer, deeper flavor. I like Trader Joe's low sodium or Kitchen Basics unsalted vegetable stock.