About this recipe: The perfect lentil stew that's not only tasty, but also vegan and gluten free! Lentils are simmered with tomatoes, coconut milk, curry powder and other seasonings, before being served with quinoa.
Coconut oil and coconut powder can be purchased online.
Oh my. YUMMY! I did make a couple of changes, but this is wonderful! I added 1 yellow pepper, chopped, and used Garam Masala instead of the invididual spices..about a tsp and a half. And I used a can of crushed tomatoes instead of fresh, since my garden is a bit slow this year. I used chicken stock instead of water. This one will be a regular for me. UPDATE: I have made this so many times since I first reviewed...at least twice a month. It was the dish that convinced my carnivorous husband that going veg would be a possibility. For those who mentioned coconut powder, it is available at Asian markets, but if you cannot find, processing shredded coconut (unsweetened!) for a few seconds will give you a good substitute. It's best to me with french lentils as they have a really nice meaty texture, and I like over brown basmati rice, but my hubby likes the quinoa. It's even better left over when the flavors really meld. LOVE this one!! - 29 Aug 2008 (Review from Allrecipes US | Canada)
I made this again recently and added a few tablespoons of fresh ginger. It really improved it. Is it lame that I gave my own recipe five stars? Ha ha ha. - 08 Aug 2008 (Review from Allrecipes US | Canada)
I love this recipe. I can't stop making it. I thought it needed a bit more crunch, so I tired a couple things and found that dry-roasted pistachios add the perfect texture to it. I serve it with bowls of cilantro, pistachios, and shredded coconut on the table so people can sprinkle on however much they want of each. It's a big hit. I also added the extra can of coconut milk, chopped fresh ginger, and a half teaspoon of ground cinnamon in addition to the stick. To give it some heat, add a few dashes of hot chili sauce--my favorite is Sriracha Hot Chili Sauce, the kind with the rooster on it that you might find at a Chinese or Thai restaurant. Enjoy! - 05 Jun 2010 (Review from Allrecipes US | Canada)