Spiced Lentil And Coconut Stew Recipe

About this recipe

Spiced Lentil and Coconut Stew is a comforting and nutrient-rich dish inspired by Indian flavors, perfect for breakfast. This vegetarian recipe combines creamy coconut milk with tender lentils, aromatic spices, and fresh vegetables, creating a balanced and hearty meal. With a medium spice level, it delivers warmth and depth without overwhelming the palate. High in fiber and low in calories, it is tailored for weight loss and sedentary lifestyles. The stew is easy to prepare and ideal for sharing among family members, offering a wholesome and satisfying start to the day.

Ingredients

• - Coconut Oil
• 500 g Onion
• 500 g Tomato - Hybrid
• medium Chilli Green Long
• 200 ml Coconut Milk
• 50 g Black Pepper Powder
• 100 g Coriander Leaves
• 100 g Lemon
• - Vegetable Stock Cubes
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 250 G Masur Dal
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the red lentils thoroughly under running water until the water runs clear, then set aside.
2. 2. Heat coconut oil in a large pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Stir in the chopped onion and sauté until golden brown, about 5 minutes.
3. 3. Add the tomatoes and green chili to the pot. Cook for 3-4 minutes until the tomatoes soften and release their juices.
4. 4. Stir in turmeric powder, coriander powder, and garam masala, cooking for 1 minute to toast the spices.
5. 5. Add the rinsed lentils to the pot and mix well. Pour in the vegetable stock and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes until the lentils are tender.
6. 6. Stir in the coconut milk, salt, and black pepper. Simmer for an additional 5 minutes to combine the flavors.
7. 7. Remove from heat and garnish with chopped cilantro. Serve hot with lemon wedges on the side for added brightness.