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Thai Lemongrass Coconut Vegetable Lentil Stew with Tomatoes and Carrots
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Course Soup
Cuisine Thai
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 cup dried green lentils, rinsed
  • 2 medium carrots, sliced into rounds
  • 4 medium tomatoes, diced
  • 1 can (14 oz) full-fat coconut milk
  • 2 stalks lemongrass, bruised
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons Thai red curry paste
  • 4 cups vegetable broth
  • 1 red bell pepper, chopped
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • Salt and black pepper to taste

Instructions
 

  • Heat a large pot over medium heat and add the onion, garlic, and ginger. Cook for 3 minutes until the onion softens.
  • Stir in the Thai red curry paste and cook for 1 minute to release its aroma.
  • Add the bruised lemongrass stalks, carrots, and red bell pepper. Cook for 2 minutes, stirring often.
  • Pour in the diced tomatoes and vegetable broth. Bring the mixture to a simmer.
  • Add the rinsed lentils and coconut milk. Stir everything together and let it cook uncovered for 25 minutes, stirring occasionally.
  • Remove the lemongrass stalks. Stir in the lime juice and season with salt and black pepper.
  • Ladle the stew into bowls and top with chopped cilantro before serving.

Notes

Bruise the lemongrass well before adding it so the flavor infuses the broth without leaving woody pieces in the final dish. If the stew thickens too much while simmering, add a splash of broth to loosen it. Leftovers taste even better the next day after the flavors settle.
Course: Soup
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife