A creamy lentil stew is my comfort food. There are few foods more satisfying than a big bowl of lentils and rice, topped with a dollop of yogurt. This meal is what I eat when I want to feel satisfied and, not to be dramatic, but truly nourished. Part of what makes this so comforting to eat, is also how comforting it is to make. There’s no need to use a recipe, or even use much thought, because most of the ingredients like lentils, tomato paste, and onion are already in my kitchen. I would also highly recommend keeping a can of coconut milk in your pantry for stews like this, to stir into vegetables, or for Thai curry. A tube a tomato paste you can keep in the fridge is also a must for me. Stews like this one also makes great leftovers to keep for the week if you make a big pot. It’s one of those things that tastes even better as times goes on. Lentils, or other legumes or beans (split peas, beans), are really helpful to have on hand. Depending on what you’re using, they cook quickly (red lentils take around 20 minutes, split peas take around 40), and are inexpensive. Even more, they’re nutritious- packed with protein and fiber.
This stew, as always, is really flexible and forgiving. You could make it more soup-like if you add more water or more stewy if you add less water or let it simmer for longer, allowing more water to evaporate. Spice blends, like garam masala or curry powder are also nice to add if you want more flavors and to make it lean more Indian tasting. Blend the stew using an immersion blender or regular blender and it will be creamier and thicker. Add more ginger, add more garlic, make it spicy. This dish is is perfect in its most simple form, but is also fun to expand from.
If you make this, I hope it makes you feel good.
Ingredients
- 1/4 onion, chopped
- 2 cloves of garlic, chopped
- 1 inch piece ginger, chopped
- 1 tbsp. tomato paste
- 1/4 cup full-fat coconut milk
- 1 cup lentils/split peas
- salt, to taste
- toppings: cilantro, plain yogurt, lime (optional)
- to serve: rice
Do it
- Peel and chop onion. Peel and finely chop ginger and garlic.
- Heat a pot over medium heat with oil. When the oil is warmed, add the onion, ginger, and garlic. Cook until onion is translucent and fragrant, around 4 mins.
- Add tomato paste, cook until oil takes on a red color, around 1 min.
- Add lentils/split peas and cover with water by around 1 inch.
- Bring stew to a boil, then lower the heat to low and simmer until lentils/split peas are soft.
- When the lentils are cooked, stir in the coconut milk and let simmer for a few more minutes.
- Add toppings and serve with rice. Enjoy!!!
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