YOUR SOLIN GENERATED RECIPE
Creamy Spiced Red Lentil Stew
Enjoy a warming bowl of Creamy Spiced Red Lentil Stew that blends hearty red lentils with aromatic spices, tender carrots, and tomatoes in a luscious coconut milk base. Finished with a cool, tangy swirl of Greek yogurt, this stew offers a delightful balance of comforting creaminess and vibrant spice – perfect for a nutritious meal any time of day.
INGREDIENTS
0.8 cup dry red lentils (160g)
1 medium onion (110g)
3 cloves garlic (9g)
2 medium carrots (122g total)
1 can (14.5 oz) low-sodium diced tomatoes (411g)
0.5 cup light coconut milk (120g)
2 cups low-sodium vegetable broth
1 tablespoon grated fresh ginger (6g)
1 cup nonfat plain Greek yogurt (240g) for garnish
1 teaspoon ground cumin
0.5 teaspoon ground turmeric
1 pinch cayenne pepper
PREPARATION
Rinse the red lentils under cool water and set aside.
Finely chop the onion, mince the garlic, and dice the carrots.
In a large pot, sauté the onion over medium heat until softened, then add garlic, grated ginger, and diced carrots. Sauté for about 3-4 minutes.
Stir in the ground cumin, turmeric, and a pinch of cayenne pepper, letting the spices bloom for about 1 minute.
Add the rinsed red lentils, canned diced tomatoes (with their juices), and vegetable broth to the pot.
Bring the stew to a gentle simmer, then cover and cook for 20-25 minutes until the lentils are tender and the carrots are soft. Stir occasionally to prevent sticking.
Lower the heat and stir in the light coconut milk, allowing the stew to warm through without boiling.
Taste and adjust seasoning if necessary. Serve hot, garnished with a dollop of nonfat plain Greek yogurt for added creaminess and protein.
Enjoy your hearty, creamy, spiced red lentil stew, perfect for breakfast, lunch, or dinner.