Jamaican Lentil Stew With Coconut Food

JAMAICAN LENTIL STEW WITH COCONUT

Jamaican Lentil Stew With Coconut image

1 pot, 1 hour = simple, incredibly tasty vegetarian meal. Truly a delightful change from ordinary lentil stew or soup. Make sure you have a hunk of great bread to sop up the stew juices or you'll end up using your fingers! Add a salad for a complete meal.

Provided by rsarahl

Categories Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 medium onion, minced
2 garlic cloves, pressed
1 inch piece gingerroot, grated
2 tablespoons vegetable oil
2 teaspoons ground coriander
1 -2 teaspoon ground cumin (adjust according to taste)
1 (13 ounce) can coconut milk
1 liter vegetable stock
4 ounces split red lentils, washed and drained
1 small sweet potato
1 (15 ounce) can pumpkin puree
1/2-1 teaspoon Thai red curry paste (optional)
black pepper, to taste

Steps:

Make a thick paste by mashing ginger and garlic together using a pestle and mortar or a small bowl and the heel of a wooden spoon.
Heat vegetable oil over medium heat in a large saucepan, add the onion and saute until transparent.
Add the garlic ginger paste and saute another 2 minutes until fragrant; lower heat and stir constantly to avoid burning the paste.
Add the spices and saute for a minute more.
Stir in the coconut milk, stock, lentils, sweet potato and pumpkin puree.
Simmer over medium - low heat for 40 - 50 minutes or until sweet potato is soft and almost melting into the stew. Be sure to stir occasionaly.
Before serving, stir in the red curry paste if you are using it or adjust seasoning with black pepper.
NOTE: The stew has a creamy texture and is thick with lentils, sweet potato and pumpkin that melt into a delictable base. If you prefer a lighter soup then add more stock to thin the base, or try adding more cocount milk for a very savory and unique taste.

Nutrition Facts : Calories 577.3, Fat 23.2, SaturatedFat 15.9, Sodium 57.8, Carbohydrate 85.5, Fiber 11.3, Sugar 54.1, Protein 10.6

LENTIL STEW WITH COCONUT AND MADRAS CURRY

Lentil Stew with Coconut and Madras Curry image

Provided by Geoffrey Zakarian

Categories main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1/2 cup extra-virgin olive oil
1 large onion, large dice
4 cloves garlic, sliced
2 tablespoons madras curry powder
Kosher salt and freshly ground black pepper
3 parsnips, peeled and sliced into 1/2-inch pieces
1 large sweet potato, peeled and large diced
1 cup red lentils
4 cups vegetable stock
One 14-ounce can coconut milk
1 tablespoon white balsamic or chardonnay vinegar
4 cups spinach
1 Fresno chile, finely diced
4 sprigs fresh mint
Wedges of lime, for serving
Serving suggestion: grilled naan sprinkled with zaatar

Steps:

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.
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.

INDIAN LENTIL STEW

Indian Lentil Stew image

This recipe is from Gourmet Today and is a South African take on an East Indian Lentil Stew. Not too spicy, but very fragrant according to the recipe notes. Haven't tried this recipe yet, but plan to very soon. Prep time does not include soaking time for lentils.

Provided by DailyInspiration

Categories Lentil

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1 1/2 cups brown lentils, rinsed (and picked over)
2 sticks cinnamon (3 inch pieces)
2 green cardamom pods (or white)
1/4 cup vegetable oil (or less to your taste)
2 large onions, chopped
3 medium ripe tomatoes, chopped (or 2 cups chopped and drained from a 28-oz. can)
1 serrano chili, seeded and finely chopped (or add seeds for more heat if desired)
2 teaspoons garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 tablespoon garam masala
4 cups water
1 1/2 teaspoons salt (to taste)
3 medium zucchini, cut into 1/8 inch thick slices
1/4 cup fresh cilantro, chopped
basmati rice
cheesecloth
kitchen string

Steps:

Soak lentils in water to cover for 1 hour. Wrap cinnamon sticks and cardamom pods in a small square of cheesecloth and tie into a bundle with string.
Heat oil in a 4-qt. heavy pot over moderate heat until hot, but not smoking. Add onions and cheesecloth bundle and cook, stirring occasionally, until onions are softened, 6-8 minutes. Stir in tomatoes, chile, garlic, garam masala, cumin, coriander, and turmeric, bring to a simmer, stirring occasionally, until tomatoes have broken down, about 10 minutes.
Drain lentils in a sieve and add to onion mixture. Stir in water, bring to a simmer, and simmer, uncovered, adding more water if necessary to keep ingredients just covered with liquid, until lentils are very soft, about 40 minutes. Discard cheesecloth bundle and stir in salt. Arrange zucchini in an even layer on top of stew. Cook, covered, until zucchini is tender, about 10 minutes. Sprinkle stew with cilantro and serve over rice.

Nutrition Facts : Calories 453.3, Fat 15.4, SaturatedFat 2.1, Sodium 904.9, Carbohydrate 59.7, Fiber 26.2, Sugar 10.8, Protein 22.3

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