Ingredients and Weight:
- Dried brown lentils: 1 pound (16 ounces)
- Vegetable broth: 8 cups
- Onion, chopped: 1 large (1 cup chopped)
- Garlic, minced: 4 cloves (2 teaspoons minced)
- Ground cumin: 2 teaspoons
- Ground coriander: 1 teaspoon
- Curry powder: 1 tablespoon
- Turmeric powder: 1/4 teaspoon
- Cayenne pepper: 1/4 teaspoon (optional)
- Diced tomatoes (canned or fresh): 28 ounces (1 can)
- Coconut milk: 13.5 ounces (1 can)
- Salt and black pepper, to taste
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Rinse the lentils in a fine-mesh sieve.
- In a large pot or Dutch oven, combine the lentils, vegetable broth, onion, garlic, cumin, coriander, curry powder, turmeric, and cayenne pepper (if using).
- Bring to a boil, then reduce heat and simmer gently for 25-30 minutes, or until the lentils are tender but still hold their shape.
- Stir in the tomatoes and coconut milk. Season with salt and black pepper to taste.
- Simmer for an additional 5 minutes to allow the flavors to blend.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Protein: 15 grams
- Fat: 10 grams
- Carbohydrates: 40 grams
- Fiber: 10 grams
Dish Characteristics:
- Warm and comforting stew
- Rich and flavorful with a mild curry spice
- Vegan and gluten-free
User Comments:
- "Absolutely delicious! The perfect balance of spices and a great way to use up leftover lentils." - Sarah
- "I served this with some crusty bread and it was a hit. The coconut milk adds a nice creaminess." - John
- "I added some chopped carrots and celery for extra veggies. This stew is a winner!" - Emily
Special Precautions and Tips:
- Be sure to rinse the lentils thoroughly before cooking to remove any dirt or debris.
- If using fresh tomatoes, dice them into 1-inch cubes.
- If you prefer a thicker stew, you can add an additional 1/4 cup of lentils or simmer for longer.
- To make this dish dairy-free, use unsweetened almond milk or another plant-based milk instead of coconut milk.
