CURRIED COCONUT & RED LENTIL STEW
Andrew and I have been a bit obsessive over stew lately. We’ve acquired nearly every hearty grain; our cupboard is overly stocked with lentils, split peas, farro.. and our forks have remained lonely and neglected, thrown to the wayside while we’ve basked in the glory of winter warmth. I’m not complaining, it’s been exceptionally comforting, having a big pot simmer for hours while I’m in class and having leftovers disposable for days at a time. Not to mention how fantastic sitting on the couch with a massively warm bowl of food on your lap feels. And so, for what seems like the millionth night in a row, we made stew. This one is pungent, rich and exceptionally flavorful.
Curried Coconut & Red Lentil Stew [serves 6]
adapted from: Esalen Cookbook by Charlie Cascio
1 CUP GREEN SPLIT PEAS
1 CUP RED LENTILS
7 CUPS WATER OR VEGETABLE BROTH
3 MEDIUM CARROT, DICED
2 TABLESPOONS GINGER, PEELED & MINCED
2 TABLESPOONS CURRY POWDER
2 TABLESPOONS COCONUT OIL
1/3 CUP GOLDEN RAISINS
1/3 CUP TOMATO PASTE
14-OUNCE CAN LIGHT COCONUT MILK
SALT TO TASTE
Rinse split peas and lentils until cold running water until the water runs clear. Place them in a large soup pot, cover with water, and bring to a boil. Reduce heat to a simmer and add the carrots and ginger. Cover and simmer for 30 minutes, or until the peas and lentils are soft.
Meanwhile, in a small saucepan toast the curry powder over low heat until it is quite fragrant. Set aside. Place the coconut oil in the pan over medium heat and warm. Add the raisins and saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.
Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency.
Nutritional Information [per serving]
325 Calories, 52g Carbohydrates, 9g Fat, 19g Protein