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Red Lentil Stew Recipe

From our friends at VewNews magazine (the best vegetarian print publication):

Red Lentil Stew

Looking for a filling, fabulous meal that's totally on track with any healthy eating goals you just might happen to have this month? Check out this stellar stew from celeb chef and VN contributor Alexandra Jamieson, author of The Great American Detox Diet. Simple, delectable, and a far cry from the horror of "diet food," this stew is sure to satisfy.

What You Need:
1 tablespoon unrefined, organic coconut oil
1 cup yellow onion, diced
3 cloves garlic, minced
1 teaspoon sea salt
2 cups red lentils
2 cans organic coconut milk
4 to 6 cups water (enough to cover all ingredients)
1/2 cup diced carrot
1/2 cup diced celery
2 cups diced sweet potato
1 tablespoon fresh ginger, minced
1 to 2 tablespoons curry powder
1/2 teaspoon cayenne
1/2 teaspoon fresh ground black pepper

What You Do:
1. In the coconut oil over medium heat, sauté onion for 2 minutes. Add the garlic and sea salt, stir, and cook for one minute more.
2. Add the lentils, coconut milk, water, and remaining ingredients. Cover and bring to a boil.
3. Stir well, reduce heat to a simmer, cover, and cook for 30 to 45 minutes more, until the lentils are cooked through and creamy. Add more salt and pepper to taste.

Comments

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Vibeke Vale

Mmmm, that sounds so good!

Jacqueline

It does! I am going to try it.

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