I have to admit, lentil hasn’t been my first option when it comes to ingredients for cooking. But with that said, I think red lentil is perfect to fulfil a delicious stew. High in protein, red lentil has a mild taste that gives creaminess to the dish. Red lentils are really an eyeopener for me (and my family!). Perfect with some extra protein, iron and folate in this dairy free vegetarian dish. What is your opinion about lentils?
The flavors in this dish is just so good. The coconut milk together with all vegetables, ginger and lime… you have to try it!
Ingredients (4 pers.):
- 1 yellow onion
- 2 garlic cloves
- 1 apple
- 1 tbsp canola oil
- 1 sweet potato
- 3 big carrots
- 3 celeries
- 2 cornstalks
- 1 can coconut milk
- 1 cube vegetable broth
- 1 cup red lentils
- 15 oz diced tomatos
- 1 inches fresh ginger
- 1 lime
- 1 tsp sabal olek (or other hot chili)
- salt and black pepper
Peel and chop the onion, garlic and apple. Add into a pot with the oil and sauté for a few minutes. Peel the potatoe and chop into small pieces. Peel and chop the in bigger pieces than the potatoe. Chop the celeries and the cornstalks in pieces and add everything into the pot.
Add the coconut milk into the pan. Crumble the broth and add into the pan. Bring to a boil; reduce heat to medium for 5 minutes. Rinse and drain the lentils before adding them into the pan. Add the diced tomatoes and let it all simmer, uncovered, stirring occasionally, 20 minutes or until lentils and vegetables are tender.
Peel and grind the ginger. Grind the lime and add ginger, lime peel and the lime juice into the pot. Stir in sabal olek and a pinch of salt and black pepper.
Serve with spinach and pita bread.
Smaklig måltid!
My plate is from “West Elm”.
Scandinavian Simple Eating 