Spicy Lentil Stew Recipe
This Spicy Lentil Stew is a perfect winter warmer. This recipe is vegan and packed with goodness. This stew is sure to hit the spot, the coconut milk makes it creamy and rich and it is packed with warming spices.
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Ingredients
- 1 tbsp organic extra virgin olive oil
- 2 medium carrots medium diced
- 30 g porcini
- 250 g mushrooms roughly chopped
- 1 organic coconut milk can
- 1 litre organic vegetable stock
- 250 g organic french type lentils
- 200 g chopped kale
- natural sea salt crystals
- organic cracked black pepper
For the paste:
- 1 tbsp organic extra virgin olive oil
- 1 medium onion roughly chopped
- 2 garlic cloves
- 1 medium thumb ginger skin removed
- 1 dsp tomato puree
- 1 tsp organic cumin
- 1 tsp organic coriander
- 1 tsp organic turmeric
- 50 ml water
Instructions
- Blend all of the paste ingredients together and fry in a pan on a medium heat for 5 minutes. Remove the cooked paste, set aside and clean the pan out.
- Add the oil and fry the carrots, porcini, mushrooms, season generously with salt and pepper and fry for 20 minutes.
- Now add back in the cooked paste, coconut milk, lentils and vegetable stock and simmer for 40 minutes.
- Finally add the lentils and kale and cook for a final 5 minutes and you are ready to serve.
Comments & Ratings (4)
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The spices and coconut milk in this make it soooo tasty.
Hi, I’d like to make this but the recipe indicates that the lentils only need 5 mins to cook.
Is this correct?
Thanks.
Kath Brady
Do the lentils really only need 5 mins to cook in this recipe?
Thanks.
Kath Brady
Thanks for pointing this issue out Kathy. It has now been fixed.
Kind regards FWF