Coconut Lentil Stew with Chicken Broth

This Coconut Lentil Stew harmonizes traditional flavors with a creative twist. The earthy lentils are simmered in rich coconut milk and chicken broth, creating a creamy, comforting dish. Infused with aromatic spices and fresh vegetables, it offers a delightful balance of textures and flavors, perfect for a cozy dinner. This recipe is also budget-friendly and high in protein, making it a wholesome meal choice.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 can (14 oz) coconut milk
• 4 cups chicken broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 carrot, diced
• 1 bell pepper, diced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
3. Add the diced carrot and bell pepper, cooking for another 3-4 minutes until they begin to soften.
4. Stir in the cumin, coriander, turmeric, and red pepper flakes (if using) to toast the spices for about 30 seconds.
5. Add the rinsed lentils, coconut milk, and chicken broth to the pot. Bring to a boil, then reduce heat to a simmer.
6. Cover and cook for 25-30 minutes, or until the lentils are tender. Stir occasionally and add more broth or water if necessary.
7. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.