The most nourishing and easy-to-make one pot spicy tomato, red lentil coconut stew
Fall is just around the corner, and you know what that means….Soup and stew season is officially upon us.
Even though we’ve still got 4-6 weeks of warm weather and sunny skies left here in LA before temperatures start to drop, when September rolls around, even if it’s still 90 something degrees out, I start to crave the comfort and nourishment of a big healthy bowl of soup or stew.
For this one, I went with a tomato and lentil base, and brought in a ton of flavor using cumin seeds, cardamom and coconut cream. But it’s the heat from the cayenne, complimented by some sweet, tart lime juice, that gives it the most interesting kick and really brings it all together.
I’ve been experimenting with ways to eat it all week, but my favorites so far are enjoying it as is based on the recipe below or with a dollop of tangy sour cream on top, which I highly recommend!
Go ahead and give it a try. I think you’re gonna love it! And don’t forget to leave your thoughts and favorite ways to make it in the comments section below - I love to hear and learn from you!
Easy one pot spicy lentil coconut stew
Prep Time: 5 minutes | Cook Time: 30-40 minutes | Yields: 4-6 servings
Ingredients:
1 onion, chopped
2 garlic cloves, minced
3 tsp turmeric powder
1 tbsp cumin seeds
1/2 tsp cardamom
(1) 28oz can diced tomatoes, with liquid
1/4 cup canned coconut cream
1.5 cups red lentils, rinsed
5 cups low-sodium vegetable broth
1/2 tsp salt
1/4 tsp cayenne pepper
3 handfuls of spinach, chopped
1 lime, juiced
Directions
Place a large dutch oven on medium heat. Coat with a tablespoon of vegetable broth or water so food doesn’t stick. Add onion, and garlic. Sauté for 3-5 minutes or until the onions begin to sweat.
Stir in turmeric, cumin seeds and cardamom. Mix well and allow to cook for a minute. Then add diced tomatoes (with liquid), coconut cream, lentils, broth, salt and cayenne. Stir to mix well.
Increase heat to high and bring to a boil. Once boiling, reduce to a medium-high heat and cook uncovereduntil lentils are completely cooked (about 20 minutes).
Once lentils are tender, reduce heat to low setting and use a hand blender to gently blend the stew until the tomato chunks are mashed and the stew reaches a thick, chunky soup-like consistency. You can use a fork or spoon to do this if you don’t have a hand blender.
Stir in spinach and lime juice. Cook until spinach wilts (about 2 minutes).
Transfer to a small bowl for serving.
Optional toppings I love with this: additional squeeze of lime, chopped cilantro and a dollop of plant-based sour cream.
Can be stored in the refrigerator for unto one week, or in the freezer for up to three months.
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