One of my absolute favourite things in the world to eat is any Lentil Stew type thing. But especially Spiced Lentil Stew. So comforting. So easy. So inexpensive. So quick to whip up. So grounding. So delicious. And a great way to use up a few market vegetables you likely always have on hand. Whether it’s got french flavours or has a curry flair.
I love THIS spiced lentil stew. I always feel good after eating a bowl. The spices are warming and great for digestion. And the creaminess from the coconut is so soothing. Especially nice on a sort of cool but sort of warm Fall Day.
This spiced lentil stew is one of a GAZILLION delicious, rooting, warming recipes on the Fall Dump.
Spiced Lentil Stew
- 2 Tbsp coconut oil
- 1 onion, diced
- 2 Tbsp ginger, minced or grated
- 2 large cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- OPTIONAL: 1/4 tsp chili flakes + 1/2 tsp turmeric + 1/2 tsp curry
- 3 carrots, sliced
- 2 celery stalks, diced
- 1 cup dried red lentils
- 1 1/2 cups bone broth or water
- 1 can full-fat coconut milk (preservative-free)
- sea salt and fresh ground pepper, to taste
- 2 cups spinach, chopped
- 1/2 cup fresh cilantro, chopped (optional)
- Saute onion in the coconut oil at medium-high heat until translucent, about 8 minutes.
- Add ginger, garlic, spices, and a splash of liquid if needed. Saute 1 or 2 minutes.
- Add the carrot and celery and saute another couple minutes, stirring frequently.
- Stir in lentils and broth or water with half the coconut milk. Bring to a boil, reduce heat and simmer for about 25 to 30 minutes, until lentil are cooked.
- Stir in spinach and remaining coconut milk. Season with salt and pepper, and simmer for an additional 5 minutes.
- Adjust seasoning if needed. Garnish with cilantro.