Cooking // Lentil and coconut milk stew

Being a vegetarian for many years has taught me the value of a great dish with lentils. Add some spices for an extra flavour and it will be the best dish you have ever had!

Recently I did this lentil and coconut milk stew-a bit different than how my mum used to cook lentils-and I loved it so much that I was dreaming about it yesterday. Time to share the recipe on the blog I thought!

So there you go, a delicious lentils dish with loads of sweetness and flavour coming from the coconut milk.

For this recipe you will need (feeds two people):
1 cups of rinsed red lentils
1 red onions, chopped
1 carrots, chopped into slices
1 celery stalk, chopped
1/2 sweet potato, chopped
1/2 red pepper, chopped
I garlic glove, finely chopped
1 can of chopped tomatoes
olive oil (approximately 2 tbsp)
spices: smoked paprika, ground cumin, pepper, salt
750 ml vegetable stock
1/2 can of coconut milk
In a large pot over medium heat, pour the olive oil and stir the onions, pepper, celery and carrot. Let them stir until become softened.
Then add the sweet potato, canned tomatoes and lentils and cook for another minute before adding the vegetable stock. 
Add the spices and allow to cook for 40 minutes in low heat until the sweet potato has softened. 
Add the coconut milk for some extra taste and simmer for another minute.
Serve with a bit of lemon juice on top. Yum!

Anastasia is a Greek in Scotland via England! She’s passionate about life in Aberdeen, exploring new places and petting dogs. When not working she runs Natbee’s and enjoys countryside walks with her puppy Cruz.

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