courtesy of Sarah Britton
If you do not have all of the spices on hand, just use a couple tablespoons of your favorite curry powder. I have been making this stew since a friend of mine made it for me last year. It is so delicious, even meat eaters won't miss the meat!Ingredients
1 cup dried red lentils
1 Tbsp. coconut oil
½ tsp. mustard seeds
1 Tbsp. curry leaves (about 15)
½ Tbsp. turmeric
¼ tsp. cayenne
½ Tbsp. coriander
½ tsp. salt
2 Tbsp. minced ginger
2 small onions, chopped
4 cloves garlic, chopped
1 red bell pepper, diced
6 cups diced mixed root vegetables (carrots, sweet potato, celeriac, parsnips, turnips, daikon, kohlrabi, sunchokes etc.)
1 cup cooked chickpeas (optional)
1 14oz. can diced tomatoes
1 14oz. can coconut milk
2 cups vegetable broth
1 Tbsp. tamarind paste dissolved in ½ cup water (or juice of ½ lemon)
Fresh cilantro, for garnish
Extra-virgin olive oil, for drizzlingMethod
- 1. Cover lentils with water to soak while you prepare the rest of the dish.
- 2. In a large stockpot, heat the oil and add all spices and minced ginger (not the garlic). Stir often so spices do not burn. When the mix smells fragrant, add onions and cook until softened (if the mix becomes too dry, add a little of the tomato liquid and stir well). Add garlic and cook a couple minutes more.
- 3. Add the chopped vegetables and stir well to coat with spices. Cook for 5 minutes. Add chickpeas, if using, and cook until heated through. Add canned tomatoes and coconut milk.
- 4. Drain and rinse lentils very well and add them to the pot, along with the vegetable broth. Bring to a boil, then cover and reduce heat to simmer. Cook for 20-30 minutes until the lentils are soft and the root vegetables tender.
- 5. Add tamarind (or lemon juice) to the soup. Season to taste.
- 6. Garnish soup with fresh cilantro and some quality olive oil. Serve hot. Tastes amazing the day after!