I love soups and stews, especially during fall and winter. They are so nourishing and comforting. This spiced red lentil stew is made with red lentils, spices, tomatoes, swiss chard, squash and coconut milk. It’s delicious and easy to make. It makes about 6 servings, which probably means great leftovers. It’s also vegan, gluten and soy-free. The soup is really great during fall and winter. It will keep you warm and if you have a cold, the spices will help to make you feel better.
I love to eat the stew by itself but it’s also great with brown rice. I added a little turmeric in my brown rice to eat with the leftovers and it was delicious. You may want to try it. Lentils and rice are also a great combination in terms of proteins. This stew really makes a great meal.
Hope you enjoy it!
- 1 tablespoons coconut oil or ghee
- 1 large onion, small dice
- 4 garlic cloves, minced
- 1 tablespoon fresh grated ginger
- 1 tbsp cumin
- 1 tbsp coriander
- 1 ½ tsp sea salt
- 1 tsp turmeric
- ¼ tsp red pepper flakes
- 1 (14.5 oz) can chopped tomatoes with juice
- 1 cup red lentils, rinsed
- 3 cups water or vegetable stock
- 2 cups squash or sweet potatoes, peeled and diced
- 2 cups Swiss chard (Collard leaves or kale), stemmed and chopped
- 1 can full fat coconut milk
- Juice of 1 lime
- Chopped cilantro, to garnish
- In a large pot, heat coconut oil or ghee over medium heat.
- Add onions, garlic and ginger, stir, and let cook for 2-3 minutes or until onions are soft and fragrant.
- Add all spices. Stir to combine.
- Add tomatoes, lentils, squash, and water or broth. Bring to a boil, reduce heat to a simmer, cover, and let cook for about 40 minutes or until lentils are cooked.
- Half way through, stir in kale and coconut milk. Keep simmering until done.
- When lentils are cooked and the kale and squash are tender, turn off heat and add lime juice.
- Serve with brown rice if you like, and garnish with cilantro.