Coconut Pumpkin Lentil Stew Recipes

LENTIL STEW WITH PUMPKIN OR SWEET POTATOES

Steps:

• Combine the lentils, water or stock, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven. Bring to a boil. Rub the saffron between your fingers and add to the pot, along with the turmeric and the cilantro. Reduce the heat, add salt to taste, cover and simmer 30 minutes.
• Remove the onion and garlic cloves from the pot, and add the remaining ingredients except the parsley. Bring back to a simmer, cover and simmer 30 minutes or until the lentils and vegetables are tender. Discard the cilantro bundle, taste and adjust seasonings. Just before serving, stir in the parsley.

COCONUT PUMPKIN LENTIL STEW

Steps:

• Heat vegetable oil over medium heat in a large saucepan, add the onion and saute until transparent.
• Add the garlic and ginger, sauté another 2 minutes until fragrant; lower heat and stir constantly to avoid burning.
• Add the spices and sauté for a minute more.
• Stir in the coconut milk, stock, lentils, and pumpkin puree.
• Simmer over medium-low heat for 40 to 50 minutes or until lentils are tender. Be sure to stir occasionally.
• Before serving, stir in the red curry paste if you are using it or adjust seasoning with black pepper. For a smoother stew, you can use an immersion blender. Garnish with fresh cilantro or thai basil, serve with crusty bread.

PUMPKIN-LENTIL SOUP

Steps:

• In a 6-qt. stockpot, bring first six ingredients to a boil. Cook, covered, over medium heat until lentils are tender, 20-25 minutes., Stir in beans, pumpkin, salsa and salt until blended; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Stir in spinach; cook until wilted, 3-5 minutes.

JAMAICAN LENTIL STEW WITH COCONUT

Steps:

• Make a thick paste by mashing ginger and garlic together using a pestle and mortar or a small bowl and the heel of a wooden spoon.
• Heat vegetable oil over medium heat in a large saucepan, add the onion and saute until transparent.
• Add the garlic ginger paste and saute another 2 minutes until fragrant; lower heat and stir constantly to avoid burning the paste.
• Add the spices and saute for a minute more.
• Stir in the coconut milk, stock, lentils, sweet potato and pumpkin puree.
• Simmer over medium - low heat for 40 - 50 minutes or until sweet potato is soft and almost melting into the stew. Be sure to stir occasionaly.
• Before serving, stir in the red curry paste if you are using it or adjust seasoning with black pepper.
• NOTE: The stew has a creamy texture and is thick with lentils, sweet potato and pumpkin that melt into a delictable base. If you prefer a lighter soup then add more stock to thin the base, or try adding more cocount milk for a very savory and unique taste.