Red Lentil Stew with Tomatoes, Rice, and Coconut

This wholesome and earthy stew was adapted from The First Mess‘ beautiful and delicious extra recipe bundle that is available when you pre-order Laura Wright’s cookbook (which is by far and away the most inspirational cookbook I’ve bought in a while). I primarily adapted this because I didn’t have all of the ingredients in the house that I thought I did and so….But this is how inspired and new recipes are created.  A little bit of this and that added to the pot.  Stir it up and try it out on your guinea pigs (not that I refer to my loved ones as that usually ;-).

I haven’t come across a recipe in a long time that requires dirtying so few dishes.  It honestly was one pot, one knife, a chopping board, a measuring cup and one or two measuring spoons.  Gluten-free, nut-free, no sugar.

Red Lentil Stew with Tomatoes, Rice, and Coconut

Ingredients

Serves 6

1 Tbsp grapeseed oil or olive oil

1 medium yellow onion, chopped

2 medium carrots, peeled and chopped

2 stalks celery, rinsed and chopped

2 tsp ground turmeric

2 cloves garlic, peeled and minced

1 tsp ground cumin

1/2 tsp dried chili or red pepper flakes

1/2 cup dried red lentils, rinsed

1/2 cup dried arborio rice, rinsed

1 x 15 oz can diced tomatoes (preferably no salt added)

1 x 15 oz can crushed tomatoes (or tomato sauce, which is what I used) – fire-roasted is suggested by Laura to be awesome

3 cups water

1 cup light coconut milk (or just over 1/2 a 15 oz can)

salt and pepper

1 Tbsp lemon juice

 

Directions

  1. Heat a large pot over medium heat with the oil.  As the pot heats, chop up the onion, carrots, and celery. Once the oil is hot, add the onion, carrot, and celery.  Cook, stirring occasionally, until the onions are soft, around 4-5 minutes.
  2. Once the onion is soft, add to the pot the turmeric and garlic. Stir to incorporate.
  3. Add the cumin and chili or red pepper flakes and stir. Let sit for 30 seconds as the spices become fragrant.
  4. Stir in the tomatoes and water.  Raise the heat and bring the contents to a boil, then lower heat, cover and let simmer for about 30 minutes.  Stir every 5 minutes or so to make sure the lentils and rice do not stick to the bottom of the pot.
  5. Once the lentils and rice are cooked, it is time to puree the stew.  This is optional, but pureeing at least part of the stew will lend a creaminess to it.  Ladle around half of the stew into a blender with the coconut milk and puree to desired consistency.  I like mine a bit chunkier.  Add back the pureed mixture to the pot, mix, and reheat.  Add in the lemon juice and stir.
  6. Season with salt and pepper.

See! So easy and so so delicious.  Until the next recipe….