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

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 1 (14-ounce) can coconut milk
  • 2 stalks lemongrass, bruised and cut into 3-inch pieces
  • 2 bell peppers, sliced
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons Thai red curry paste
  • 3 cups vegetable broth
  • 1 tablespoon lime juice
  • Salt to taste
  • Fresh cilantro, for serving

Instructions
 

  • Place the lentils, coconut milk, lemongrass pieces, bell peppers, onion, garlic, ginger, curry paste, and vegetable broth into the slow cooker.
  • Stir everything together until the curry paste is mostly dissolved.
  • Cover and cook on low for 7 hours.
  • Remove and discard the lemongrass pieces.
  • Stir in the lime juice and add salt to taste.
  • Ladle into bowls and top with fresh cilantro before serving.

Notes

Bruise the lemongrass well before adding it so the flavor releases into the broth during the long cook. If the stew thickens too much overnight, stir in a splash of broth or water when reheating. The cilantro adds a fresh contrast right before serving, so add it only at the table.
Course: Soup
Cuisine: Thai
Equipment: Slow Cooker, Cutting Board, Knife