Cozy n’ classic Lentil Stew

A chilly fall weeknight always feels a little cozier with a big bowl of soup or stew. This lentil is not only cozy and classic, it is also creamy and rich from the coconut milk, aromatic from the cumin seeds/warming spices, and is subtly spiced from the ginger and chili. It is a simple, a one-pot recipe that will leave you satisfied any weeknight when need a quick but cozy and delicious dinner that makes leftovers for the rest of the week. It goes perfectly alongside a few slices of fresh bread, with a side salad or wilted greens, fresh herbs, or a glass of red wine.

Cozy N’ Classic Lentil Stew

(3-4 servings)

-1 tbsp olive oil

-1 red onion, chopped

-4 cloves garlic, minced

-2 tsp fresh ginger, minced

-1 large tomato, chopped

-2 tsp cumin seeds

-2 tsp turmeric

-½ tsp chili powder

-½ tsp cinnamon

-½ tsp paprika

-½ tsp black pepper

½ tsp salt, plus more to taste

-1 ¾ cup brown lentils, rinsed

-2 tsp agave

-2 tsp soy sauce or tamari

-1 can unsweetened coconut milk

-2 cups veggie broth

-juice from 1 lime

-2 tsp sriracha 

*parsley or cilantro to garnish

Instructions:

To a large pot or dutch oven warm your oil over medium heat. Add your onion and allow it to saute for 8-10 minutes. Add your ginger, garlic, and cumin seeds and saute for another 3-4 minutes. Once, the onion and garlic is browned, add in the rest of your spices, salt and pepper, chopped tomato, and allow it to saute for another few minutes until fragrant and a rich paste has formed.

Next, add in your lentils, coconut milk, veggie broth, agave, tamari or soy sauce and bring to a boil. Once it boils, lower your temperature and simmer for 30-40 minutes with a lid on. After it has started to thicken, add in your lime juice, sriracha and more salt and pepper to taste.

Spoon into a bowl and top with fresh herbs or greens if you please. I enjoyed mine with wilted lemony kale, fresh parsley, a handful of golden raisins, and a side of sourdough bread. Deeeelish! Store in an airtight container in the fridge.