Lentil Curry Stew

Hearty and satisfying, this one-pot dish gets its richness and nutty flavor from lentils, coconut milk, and spices. Use your favorite mixture of curry spices or use a premade blend. Serve it with brown rice to make it a complete protein — a rare find in veggie dishes.

Shirley Fan

Lentil Curry Stew

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    1 tablespoon olive oil 1 (14-ounce) can light coconut milk
    1/4 cup chopped red onion 1 1/4 cup water, plus more if necessary
    2 teaspoons curry powder Kosher salt
    1 teaspoon ground cumin 4 cups cooked brown rice
    1 cup dry lentils Cilantro for garnish
    2 medium carrots, chopped


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    • 1

      In a medium saucepan over medium-high heat, heat the oil. Add the onions and sauté for 1 to 2 minutes or until translucent. Stir in the spices and cook for another minute. Add the lentils, carrots, coconut milk, and water. Bring to a boil. Cover and simmer on low for 15 to 20 minutes or until the lentils are tender. The stew should be thick, not soupy. Season with salt, to taste.

    • 2

      Serve on top of brown rice and garnish with cilantro.

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