Coconut Lentil Stew

There’s something so comforting about a big bowl of stew in the middle of winter. I always play around with this recipe, trying out different spices, switching up the grains and veggies, but keeping the overall process and, most importantly, heartiness the same. This week has been so busy running errands before leaving for Milan and Paris that I knew on Sunday I had to make a big pot to have on hand for the week. The lentils add a texture to the dish somewhat similar to chili and the added coconut creates a nice sweetness against the curry spices. It’s packed with bold flavour and will leave you feeling completely satisfied during a busy day.

Coconut Lentil Stew

2 tbsp. coconut oil (or olive oil)
celery stalks, chopped (about 4)
2 carrots, peeled and chopped
2 red onions, chopped
1 red bell pepper, chopped
4 garlic gloves, finely chopped
1 sweet potato, cubed
2 tsp each smoked paprika, ground cumin, garam masala & turmeric
1 tsp chilli flakes (use 1/2 tsp if you want to keep it mild)
2 cans of chopped tomatoes (400 grams each)
2 cups red lentils, rinsed (500 gram bag)
1.5 cups low sodium vegetable stock
1 can of light coconut milk (try to find the most natural one in the grocery/health food store)

1. In a large pot over medium heat, melt coconut oil; add celery, carrots, onions and pepper. Cook until softened and onions become translucent.

2. Add spices, garlic and sweet potato and fry for another minute or two. Add canned tomatoes and lentils, and cook for another minute. Then add vegetable stock.

3. Allow the stew to simmer on low, covered for 35-40 minutes, until sweet potato and lentils have softened. Stir occasionally.

4. Add coconut milk and season to taste. Allow to simmer for just a few more minutes before serving.

5. Serve with a squeeze of fresh lime! (cilantro, optional)