Tag Archives: red lentils

Coconut Red Lentil Stew

You will just have to take my word for it sans pictures this time.  This stew is delightful.  Here’s the recipe, go play in the kitchen while I look for my memory card full of delightful food pictures that I have misplaced somewhere…damn.

Coconut Red Lentil Stew

Adapted from 101Cookbooks.com Heidi Swanson

  • 1 cup / 7 oz / 200g yellow split peas
  • 1 cup 7 oz / 200g red split lentils (masoor dal)
  • 7 cups / 1.6 liters water
  • 1 medium carrot, cut into 1/2-inch dice
  • 4 tablespoons fresh peeled and minced ginger
  • 2 tablespoons curry powder
  • 2 tablespoons butter or ghee
  • 8 green onions (scallions), thinly sliced
  • 1/3 cup / 1.5 oz / 45g golden raisins
  • 1/3 / 80 ml cup tomato paste
  • 1 14-ounce can coconut milk
  • 2 teaspoons fine grain sea salt
  • one small handful cilantro, chopped
  • cooked brown rice or farro, for serving (optional)

Give the split peas and lentils a good rinse – until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/2 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don’t want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency. The thicker this soup got, the more I liked it.

This stew freezes great.  I took it over to Ben and Janna for emergency freezer meals after the birth of their very lovely Olivia.

Lentil. Loaf. Love.

I have pounds upon pounds of lentils lining the shelves of my kitchen.  No time like the present to cook up a lovely lentil loaf.  I searched high and low for a loaf that didn’t look like meat so much as it did a healthier version, grainy and textured.  Finally, after much loaf searching, I stumbled upon the blog:  eat me, delicious which really is clever and has a ton of really great recipes.  This week I will be cooking from that blog beginning with this loaf.

Lovely Lentil Loaf
Makes 4-6 servings

  • 3/4 cup dry red split lentils rinsed well (until no longer cloudy), cooked in 1 3/4 cups of veggie broth or water until just tender, not mushy
  • 1 cup oats-not quick cooking (or leftover rice, millet or bulgur) I went for Bob’s Red Mill brand, it was on sale at Meijer tonight.
  • 1 cup grated sharp white cheddar cheese
  • 1/2 cup barbecue sauce (tomato sauce or salsa-I used Tastefully Simple’s Bayou Bourbon Sauce)
  • 2 eggs, lightly beaten
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup chopped scallions
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons soy sauce or Tamari
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano

Mix all ingredients together in a large bowl. Pour mixture into a loaf pan or casserole dish, lined with foil and lightly oiled.
Bake at 375 degrees for 45 minutes. Let cool for 5 minutes before cutting and serving.

As you can see with this formula the possibilities of add ins, etc are basically endless.

Your final product will be a firm, yet not heavy loaf that tastes delicious over smashed sweet potatoes…just sayin’.

Now get out there and love on some lentils!  This is Walter The Wonderdog approved.

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