Warming Red Lentil Stew
Course: MainCuisine: IndianDifficulty: Easy10 to 12
servings35
minutes1
hourIngredients
2 cups red lentils, rinsed well and soaked for at least an hour (overnight is best)
1 small can (425grams) organic pureed pumpkin (fresh works too and squash can be substituted)
400ML can of diced tomatoes
2 inches fresh ginger, peeled and minced
2 tablespoons coconut oil (or butter)
2 tablespoons garam masala
1 teaspoon turmeric
Salt & freshly ground pepper, to taste
1 tablespoon honey
2 medium carrots, medium diced
1 large onion, diced
2 stalks celery, diced
4 cloves garlic, minced
1 cup each organic corn and organic peas
1 large sweet potato, peeled and medium diced
500ml full-fat coconut milk or half-and-half cream, look for a variety without gums or binders
5 cups vegetable or chicken broth, or more depending on your desired consistency
The juice of 2 limes
Dash of cayenne pepper (or more if you enjoy a kick)
½ cup cilantro chopped (or parsley if you prefer)
Directions
- Sauté the onion and celery in a large pot with coconut oil over medium heat until soft and transparent
- Add carrots to the pot and continue to sauté for a few minutes more until they begin to soften slightly
- Add garlic, ginger, and spices and sauté carefully until fragrant (be careful not to burn the garlic!)
- Add the previously-soaked red lentils to a strainer and rinse the lentils until the water remains mostly clear
- Add the lentils, broth, sweet potato, tomatoes and stir to combine
- Simmer for 35 to 45 mins or until lentils and veggies are cooked, stir frequently to ensure the stew isn’t sticking to the bottom of the pot
- Remove stew from heat and puree using a hand blender; be careful not to splash the hot soup in your face! Don’t ask how I know this.
- Once smooth, stir in the peas, corn, milk, lime juice, honey, and pumpkin puree. At this point you can also add more broth to make the consistency you prefer.
- Stir in 1/2 cup chopped cilantro (unless you are like me and you hate cilantro in which case you can use parsley)
- Give your soup a taste and add cayenne, pepper, and salt to your preference
- Serve with a drizzle of plain yogurt, some sliced almonds or cashews, a sprinkle of cilantro, and a dash more cayenne if you like
- Enjoy!
Notes
- Leave out peas, corn, or tomatoes if you are sensitive. Substitute garam masala for your favourite curry spice blend. Play with this recipe and make it your own!