Thai Coconut Lentil Stew with Spinach and Tomatoes
Equipment
- Large pot
- Knife
- Cutting board
- Wooden spoon
Ingredients
- 1 cup brown lentils, rinsed
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons Thai red curry paste
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 4 cups fresh spinach
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 4 minutes.
- Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add the Thai red curry paste and stir to coat the onion mixture.
- Pour in the rinsed brown lentils, coconut milk, diced tomatoes, and vegetable broth. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat and cook uncovered for 25 minutes, stirring occasionally, until the lentils are tender.
- Add the fresh spinach and stir until it wilts, about 2 minutes.
- Season with salt and pepper to taste. Serve hot, topped with chopped cilantro and a squeeze of lime.
Notes
If the stew thickens too much after sitting, add a splash of broth or water when reheating to loosen it. For a milder version, start with one tablespoon of curry paste and adjust at the end. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop.
Course: Soup
Cuisine: Thai
Equipment: Large pot, Knife, Cutting board, Wooden spoon
Cuisine: Thai
Equipment: Large pot, Knife, Cutting board, Wooden spoon