A spicy stew of lentils, carrots, peas, and coconut milk.
Yield: 4-6 servings
Time: 1 hour
Tools
- food processor
- large saucepan with lid
- wooden spoon
Ingredients
- 1 large onion, quartered
- 2 cloves garlic, peeled
- 1 t fresh ginger, peeled and chopped
- 2 T olive oil
- 1 T curry powder
- ½ t cardamom
- ½ t cinnamon
- ½ t dry mustard
- ¼ t cayenne
- ¼ t allspice
- ¼ t turmeric
- 3 c water
- 1½ c brown lentils, sorted and rinsed
- 2 carrots, thinly sliced
- ¾ c frozen peas, thawed
- 1 c coconut milk
- salt
- pepper
Directions
Place onion, garlic, and ginger in the food processor and purée.
Heat oil over low heat, add onion mixture, cover, and cook, stirring occasionally, for 5 minutes.
Add spices and cook 30 seconds, stirring constantly.
Add water and increase heat. When it simmers, stir in lentils. Cover and cook for 10 minutes.
Stir in the carrots, cover, and cook another 20-30 minutes, until the lentils are tender.
Add remaining ingredients and continue simmering, uncovered, for 10 minutes.
Serve hot, with rice.
Notes
If you want more of a soup, purée about half of the cooked stew and then mix back into the rest.
Adapted from the recipe for “Curried lentils with carrots and peas” in Vegan Planet – read my review.
Buy it:
Help
Abbreviations | Conversions | Cooking tips
