Thai Coconut Curry Lentil Stew

This Thai Coconut Curry Lentil Stew dish will soon be a “do-over” favorite!

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Thai Coconut Curry Lentil Stew

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• Author: EsmeSalon
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soups, Stews, and Chili
• Method: Easy
• Cuisine: Thai
• Diet: Vegan

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Description

Easy, delicious 30-minute curried red lentil soup with diced tomato and coconut milk

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Ingredients

Units USM Scale 1x2x3x

• 1 Tbsp. coconut oil
• 3 large cloves of garlic
• 1 medium yellow onion-minced
• 1 Tbsp. Thai red curry paste (more or less)
• 1 tsp. fresh ginger, minced
• 1 fresh jalapeno, finely chopped (optional)
• 1 cup chopped red bell pepper
• 1/2 tsp. sea salt
• 1 cup dried lentils (I use split red lentils)
• 1 14.5 oz. can of garbanzo beans
• 2 sweet potatoes, peeled and cut into 1 in. cube
• 2 –14.5 oz cans of diced tomatoes, including juice
• 2 cups of coconut milk or 1 14 oz. can and add enough water to make 2 cups
• 1/2 cup minced cilantro
• juice from 1 lime

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Instructions

1. Heat a large pot over medium heat.
2. Saute garlic, onion, ginger, jalapeno, red pepper, curry paste, and salt in coconut oil until the onions are soft.
3. Add lentils, sweet potatoes, tomatoes, garbanzo beans, and coconut milk.
4. Cover and simmer over medium heat for 20 to 30 minutes or until potatoes and lentils are soft.
5. Remove from heat and add lime juice and cilantro.
6. You could garnish this dish with extra cilantro and vegan sour cream.

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Notes

Prepared, tried, and tested by Mona 

Nutrition

• Serving Size: 1 bowl
• Calories: 741
• Sugar: 18.8 g
• Sodium: 1305.7 mg
• Fat: 31.5 g
• Saturated Fat: 24.6 g
• Trans Fat: 0 g
• Carbohydrates: 99.1 g
• Fiber: 18.2 g
• Protein: 25 g
• Cholesterol: 0 mg

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