Description
This hardy, flavorful lentil stew is very nutritious and filling. Even my kids love it, which is surprising because they are picky. It is both vegan and gluten-free, so just about everyone can enjoy it. I like to spice mine up with garlic-chile sauce on the side. If you don’t grow your own tomatoes, ripe ones can be hard to find. Ask your local produce grocer to set aside their damaged and overripe tomatoes for you when they restock and you can get them for a bargain.
Ingredients
- 2 cups quinoa
- 3 ½ cups water
- 1 tablespoon salt
- 2 tablespoons coconut oil
- 1 small onion, chopped
- 6 cloves garlic, minced
- 5 large tomatoes, chopped
- 1 cup water
- 1 (14 ounce) can coconut milk
- 1 tablespoon molasses
- ¼ cup coconut powder
- 1 (4 inch) cinnamon stick
- 3 tablespoons curry powder
- 2 tablespoons ground coriander
- 2 cups red lentils
- salt and pepper to taste
- 1 bunch fresh cilantro, chopped
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 12