Coconut Stew


Author: Nicole Powers
This is a tasty recipe submitted by Nicole Powers in Dallas, Texas.. she writes:

This is a family favorite and it seems like a good recipe for your way of eating, Dee.  It is really a Carrot, Coconut, Lentil Stew but we just call it Coconut Stew.

2 cups dry red lentils
1 cup medium spiced salsa (I use Muir Glen organic or Newman\'s)
1 tsp. coconut oil
1 large or 2 medium yellow onions, chopped
3 large carrots, sliced (or two cups baby carrots)
5 cloves garlic, minced
2 tsp. turmeric
1 tsp. cumin
1 tsp. fenugreek
1 tsp. sea salt
1/4-1/2 tsp lemon pepper
6 cups vegetable stock
1-2 cans coconut milk (experiment to taste)
unsweetened shredded coconut
lemon juice, optional
cilantro, optional


1. Rinse red lentils and soak overnight in 5 cups water.
2.  In a large pot (at least 5 quarts), heat oil over medium heat.  Add onions and carrots. Cook about five minutes, stirring often.  Add garlic and stir for another minute.
3.  Add turmeric, fenugreek, cumin, salt, and lemon pepper and stir for a minute.
4. Add salt and bring to a boil.
5.  Stir in vegetable stock and lentils.
6.  Bring to a boil, stir, then lower heat and simmer for an hour.
7.  Add coconut milk and if you want, stir in some unsweetened shredded coconut (to taste--I never measure, I just throw some in, or you can have people sprinkle it into their individual bowls if you prefer a smoother stew). Simmer for another hour or so, until lentils are completely cooked.


Serve in soup bowls. If you wish, add lemon juice to individual bowls to taste. Garnish with shredded coconut or cilantro if you want.

We always serve this over basmati rice with a side salad.

Bon appetit!


Preparation Time: 2 h 30 min Difficulty:very simple
Portions:1 portion Amount:
Country/Region: Costs per Portion:
Vegetarian:Yes lactose free:Yes
gluten free:Yes Calorie:
Fat: Protein:
Last Updated:Sat 22 Jun 2013 01:19:26 PM MST viewed:3893 times viewed