YOUR SOLIN GENERATED RECIPE
Creamy Lentil and Vegetable Stew with Edamame and Brown Rice
Red lentils and vegetables simmered in a velvety coconut-turmeric broth with edamame, served over brown rice with a squeeze of lime.
INGREDIENTS
0.5 cup Dry Red Lentils
0.6 cup Shelled Edamame
0.75 cup Cooked Brown Rice
0.25 cup Full-Fat Coconut Milk
1 tsp Avocado Oil
0.5 cup chopped Carrots
0.25 cup chopped Onion
1 cup Fresh Spinach
1 cup Vegetable Broth
PREPARATION
Heat the avocado oil in a large pot over medium heat and sauté the diced onion and carrots for about 5 minutes until softened.
Stir in the dry red lentils and vegetable broth, then bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the lentils are tender and have created a thick base.
Add the shelled edamame and pour in the coconut milk, stirring well to combine and heating through for 3 minutes.
Fold in the fresh spinach leaves and stir until they are just wilted and bright green.
Divide the cooked brown rice into bowls and ladle the creamy lentil stew over the top to serve.