Another Meatless Monday, another Meatless Monday recipe. A nice, chunky lentil stew, I like to make a semi-Thai version lots of Cilantro, coconut milk to add creaminess, and a little Curry powder for some flavor depth. On a hot Summer day, this stew can be enjoyed at room temperature. Try adding some avocado slices with basmati rice and you have a delicious meal. Let’s Cook!!
Chunky Lentil Vegetable Stew
A filling Lentil stew filled with flavor
Ingredients
4 Carrots
1 large onion
2 Red peppers
1/2 Butternut squash
4 stalks of celery
2 scallions
1 1/2 Cup of dried lentils
1 Can of whole tomatoes
2 Cups of Vegetable broth
1/2 Cup chopped fresh cilantro
2 cloves of garlic
Fresh hot pepper to taste
2 tbls extra virgin olive oil
1 can of coconut milk
Curry powder to taste
Salt and pepper to taste
Directions
In a soup pot, add olive oil, chopped or crushed garlic lightly brown. Add onions, scallions, hot pepper,curry powder continue to cook until onions become translucent, add lentils
Clean and chop all vegetables into bite sized cubes add to onion mixture, add tomatoes in their juice, broth, salt and pepper to taste.
Simmer for about 45 minutes until lentils and vegetables are soft
Stir in coconut milk and cilantro
Serve with avocado slices and basmati rice
Buon Appetito!
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