Lentil Stew with Coconut and Madras Curry

Save Recipe
  • Level: Easy
  • Total: 55 min
  • Active: 30 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. Heat the olive oil in a large stock pot over medium heat. Add the onion, garlic, madras curry, salt and pepper. Cook, stirring occasionally, until the onions start to soften, about 1 minute. Add the parsnips, sweet potatoes and red lentils and cook until warm, 1 to 2 minutes.
  2. Add the vegetable stock and coconut milk. Simmer until the vegetables are tender and the lentils are cooked, 25 to 30 minutes. Stir in the vinegar and spinach and cook until the spinach is wilted, about 1 minute more. Ladle the stew into bowls and garnish with the Fresno chile, fresh mint and a lime wedge. Serve with grilled naan if desired.
2m Easy 95%
CLASS
21m Intermediate 99%
CLASS
Alex Guarnaschelli

Lamb Stew

34m Easy 99%
CLASS
Michael Symon

Sweet Potato Stew

17m Easy 100%
CLASS

Sohui Kim

Lentil Salad

8m Easy 98%
CLASS
Michael Symon

Seafood Stew

35m Easy 99%
CLASS
Catherine McCord

Slow-Cooker Beef Stew

31m Easy 96%
CLASS