YOUR SOLIN GENERATED RECIPE
Creamy Coconut Lentil Stew with Roasted Root Vegetables
Savor a warm, hearty bowl of creamy coconut lentil stew paired with perfectly roasted root vegetables. This comforting dish blends soft red lentils, tender tofu, and chickpeas in a fragrant coconut broth enriched with ginger and spices, while sweet roasted carrots and parsnips add a delightful natural sweetness and texture. A nourishing meal that's both filling and full of flavor.
INGREDIENTS
1/4 cup dry red lentils (50g)
150 grams firm tofu
1/2 cup cooked chickpeas (120g)
1/3 cup light coconut milk (80g)
1 medium carrot
1 small parsnip
1 teaspoon fresh ginger, minced
2 garlic cloves, minced
1 cup vegetable broth
1 teaspoon olive oil
1 teaspoon cumin
1 teaspoon turmeric
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Peel and chop the carrot and parsnip into bite-sized pieces. Toss them with olive oil, salt, and pepper, and spread on a baking sheet.
Roast the vegetables in the preheated oven for 20-25 minutes, until tender and slightly caramelized.
Meanwhile, rinse the red lentils and set aside. In a pot, heat a drizzle of olive oil over medium heat and sauté the minced garlic and ginger for about 1 minute until fragrant.
Add the red lentils, cumin, and turmeric to the pot, stirring for another minute to toast the spices.
Pour in the vegetable broth and light coconut milk, bring the mixture to a simmer, then reduce the heat and let it cook for about 15 minutes until the lentils are soft.
Cube the tofu and add it along with the chickpeas to the stew, stirring gently. Allow the stew to simmer for an additional 5 minutes so the tofu warms through.
Season the stew with salt and pepper to taste. Once the roasted root vegetables are finished, gently fold them into the stew or serve them on top.
Ladle the creamy coconut lentil stew into bowls and enjoy warm.