Coconut Lentil Stew 🤎
I had a bunch of leftovers in my fridge, including coconut milk and lentils I opened for yesterday’s meal which is where today’s recipe came from.
It was kinda one of those dishes where you’re shoving a little bit of everything in and hoping for the best.
I was quite impressed, it was so tasty!
I’ll share the recipe below. Remember to leave feedback if you try it 🤎
Ingredients (serves 1)
1/2can green lentils
1 cup vegetable broth
3 carrots (diced)
2tbsp white wine vinegar
1 potato, cut into slices for chips (optional)
Handful of mushrooms (I used canned)
1/4 cup full fat coconut milk
1tbsp tomato paste
2tsp mixed herbs
1 bay leaf
2tbsp dark soy sauce
1 meat-free oxo cube
Salt and pepper to taste
A handful of fresh kale
Parsley for garnish (optional)
A sprinkle of thyme (for chips)
1tbsp oil (I used garlic infused) + more for brushing.
Wash and cut potato (no need to peel) into 1/2inch – 1inch slices and place on a baking tray. Brush with oil, sprinkle with thyme and oven bake for 20 minutes at 180 degrees, or until potatoes are soft, ensuring to turn half way.
Heat -tbsp oil in a pan and add in finely chopped carrots. Fry for around 5 minutes, stirring frequently.
Add in mushrooms, tomato paste, white wine vinegar, mixed herbs and broth, and stir through.
Add in lentils, bay leaf, salt and pepper, soy sauce and oxo cube, stir and bring to boil.
Add in coconut milk and simmer for 15 minutes. Around 5 minutes before end cooking time, add in fresh kale and stir through.
Remove from heat and add to a bowl. Add on oven baked potato chips and garnish with parsley.