Thai-inspired Lentil Stew
Cosy, mildly-spicy and packed with veg, this hearty dish only takes half an hour to make and is perfect for lunch or dinner.
Substitutes:
- No onion? Use shallot instead.
- No sweet potato? Try with butternut squash instead.
- No soy sauce? Use tamarind instead.
- No coriander? Use fresh parsley instead.
- No coconut oil? Use a light olive oil or vegetable oil instead.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
1 Sweet potato
1 Onion
1 tsp Ground ginger
1 vegetable stock cube
1 tbsp Soy sauce
5 tbsp Red split lentils
1 tsp Thai green curry paste (or to taste)
1 Can coconut milk
1 Can chickpeas
a bunch of Fresh coriander
2 tbsp Coconut oil
Recipe:
- Finely chopped the onion. Wash the sweet potato under cold water and cut into small chunks.
- Place a large frying pan over a low-medium heat. Add the coconut oil and cook the onion for 3 minutes, until fragrant.
- Add the ground ginger and thai curry paste. Cook for 1 minute, then add the sweet potato, chickpeas, coconut milk, red lentils, stock cube and soy sauce. Bring to a boil, then reduce the heat and simmer for 10 minutes, or until the sweet potato is tender. If the stew is too dry, feel free to add water.
- Finely chop the coriander. Divide the stew into bowls and top with the fresh coriander. Enjoy!
How to store
Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 3 months.
