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Coconut Curry Lentil Stew

Instructions

  • MELT coconut oil in large saucepan over medium heat. Add onion. Saute until softened. Add garlic and ginger root. Cook until fragrant. Stir in tomatoes and curry paste. Cook, stirring occasionally, for 5 minutes.

  • ADD coconut milk, water and salt. Bring to boil. Stir in lentils. Reduce to simmer. Cook, stirring occasionally, about 35 minutes or just until tender. Stir in cilantro. Serve stew with additional sprigs of cilantro and lime wedges, if desired.

Yields:
Yields: 4 servings
Prep Time:
Prep Time: 15 min
Cook Time:
Cook Time: 45 Min

Ingredients

  • 2 tbsps. coconut oil
  • 1 cup finely minced onion
  • 1 tbsp. minced garlic
  • 2 tsps. finely grated ginger root
  • 1 (14.5 oz.) can petite diced tomatoes
  • 3 tbsps. Thai red curry paste
  • 1 (13.66 fl. oz.) can unsweetened coconut milk
  • 2 1/2 cups water
  • 1/2 tsp. fine sea salt
  • 2 cups truRoots® Organic Sprouted Green Lentils
  • 2 tbsps. finely chopped fresh cilantro, plus sprigs for garnish
  • Fresh lime wedges

Instructions

  • MELT coconut oil in large saucepan over medium heat. Add onion. Saute until softened. Add garlic and ginger root. Cook until fragrant. Stir in tomatoes and curry paste. Cook, stirring occasionally, for 5 minutes.

  • ADD coconut milk, water and salt. Bring to boil. Stir in lentils. Reduce to simmer. Cook, stirring occasionally, about 35 minutes or just until tender. Stir in cilantro. Serve stew with additional sprigs of cilantro and lime wedges, if desired.