Go Back
Thai Coconut Lentil Stew with Bell Peppers and Lemongrass
Print Recipe Pin Recipe
Course Soup
Cuisine Thai
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 cup dried red lentils
  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 2 stalks lemongrass, bruised
  • 2 bell peppers, chopped
  • 2 tablespoons Thai red curry paste
  • 4 cups vegetable broth
  • 1 can (14 oz) full-fat coconut milk
  • 1/2 teaspoon salt
  • Fresh cilantro and lime wedges for serving

Instructions
 

  • Rinse the red lentils under cold water and set them aside. Heat the vegetable oil in a large pot over medium heat.
  • Add the diced onion, minced garlic, and minced ginger to the pot. Cook for 3 to 4 minutes until the onion softens.
  • Stir in the bruised lemongrass stalks, chopped bell peppers, and Thai red curry paste. Cook for another 2 minutes to release the aromas.
  • Add the rinsed lentils and vegetable broth. Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 20 minutes until the lentils are tender.
  • Pour in the coconut milk and add the salt. Stir well and simmer for 5 more minutes. Remove the lemongrass stalks before serving.
  • Ladle the stew into bowls and top with fresh cilantro and a squeeze of lime.

Notes

Bruise the lemongrass well before adding it so the flavor infuses evenly without leaving tough fibers in the finished stew. Cool the stew completely before portioning into freezer containers, and reheat gently on the stove with a splash of broth if it thickens too much after thawing.
Course: Soup
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife