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.
1 tablespoon salt
30g coconut oil
1 small onion, chopped
6 cloves garlic, finely chopped
5 large tomatoes, chopped
1 (400ml) tin coconut milk
1 tablespoon dark treacle
4 tablespoons coconut powder
1 (10cm) stick cinnamon
3 tablespoons curry powder
2 tablespoons ground coriander
360g red lentils
salt and pepper to taste
1 bunch fresh coriander, chopped
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Method Prep:25min › Cook:35min › Ready in:1hr
Soak the quinoa in a bowl filled with cold water for 5 minutes, then drain using a fine mesh sieve and rinse with running water. Set the sieve aside so the quinoa can drain, then bring 825ml water and 1 tablespoon of salt to the boil in a saucepan. Stir in the quinoa, cover and reduce the heat to medium-low. Simmer until the quinoa has absorbed the liquid and is tender, about 15 minutes. Set aside and keep warm.
Melt the coconut oil in a large saucepan over medium heat. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and cook for 5 minutes more. Pour in the water and coconut milk and add the treacle, coconut powder, cinnamon, curry powder and ground coriander. Bring to a simmer over medium-high heat, then stir in the lentils and cook until just tender, 10 to 15 minutes. Stir frequently as the lentils cook to keep them from sticking. Be careful not to overcook them, as they will quickly loose shape and become a paste.
Once the lentils are done, season to taste with salt and pepper and stir in the chopped coriander. Serve the lentil stew over a bed of quinoa.
Coconut oil and coconut powder can be purchased online.