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Green lentil stew with coconut milk
Dinner

Green lentil stew with coconut milk

A calm stew of green lentils, tomato and coconut milk. It turns creamy and filling. Lime and cilantro bring it together at the end.

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Rate:
50 min total
4 servings
Easy

Ingredients

servings
Units
  • 8.8 oz green lentils, dried
  • 1 stk yellow onion
  • 3 fed garlic
  • 0.7 oz fresh ginger
  • 2 tbsp oil
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • ½ tsp dried chili
  • 14.1 oz chopped tomatoes
  • 1⅔ cup vegetable stock
  • 1⅔ cup coconut milk
  • 1½ tsp fine salt
  • ½ tsp freshly ground pepper
  • 5.3 oz fresh spinach
  • 1 stk lime
  • 1 bundt fresh cilantro

Instructions

  1. 1

    Rinse the lentils

    1. Rinse the green lentils in cold water until the water runs clear.
    3 min
    SieveBowl
  2. 2

    Chop the vegetables

    1. Chop the onion finely. Chop the garlic and ginger.
    8 min
    KnifeCutting Board
  3. 3

    Cook the onion and spices

    1. Warm the oil in a pot over medium heat.
    2. Cook the onion until it is soft.
    3. Add garlic, ginger, cumin, coriander, turmeric and chili. Stir for half a minute.
    8 min
    Medium heat
    PotSpoon
  4. 4

    Simmer the stew

    1. Add tomatoes, lentils, stock and coconut milk.
    2. Stir in the salt and pepper.
    3. Let it simmer uncovered until the lentils are tender. That is usually 25 minutes. Stir now and then.
    25 min
    Low heat
    PotSpoon
  5. 5

    Spinach, lime and cilantro

    1. Stir in the spinach until it wilts.
    2. Squeeze in the lime juice. Taste. A little more salt or lime is usually enough.
    3. Chop the cilantro and scatter it over when you serve.
    4 min
    Low heat
    PotSpoonKnife

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Details

Nutrition

Calories

460kcal

Protein

18g

Fat

22g

Carbs

46g

Serving Size

400g

Serving

Suggestions

  • • Serve in deep bowls while it is hot.

Drink Pairings

  • • water: Water with a piece of lime.

Side Pairings

  • • Plain rice, if you want starch on the side.

Dessert Pairings

  • • An apple afterwards is fine.

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Cool the stew and refrigerate it in a closed container.

Frozen

  • • Duration: 3 months
  • • Temperature: -18°C
  • • Method: Freeze in portions once it is cold.

Reheating

  • • Pot: Heat until it simmers again. Stir as it warms. Add a spoon of water if it is thick. (Low heat)

Tips

Preparation

  • • Green lentils do not need soaking. Just rinse them.

Cooking

  • • If the stew thickens before the lentils are tender, pour in another spoon of stock.

Serving

  • • Lime at the end is what cuts through the coconut richness.

Variations

Flavor

  • If you have smoked paprika, stir in a teaspoon with the other spices.

Health

  • Use light coconut milk if you want a leaner stew. It will be a little less rounded.

Method

  • It also works in the oven: 160°C for about 40 minutes in a covered dish once everything is mixed.

Toppings

  • A few spoonfuls of yoghurt on the side, if you eat dairy.
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