Red Lentil Vadouvan Stew

  1. 1. Heat the oil in a large soup pot over medium-high heat. Add the onion, cook, stirring until tender, about 5 minutes. Add the garlic, ginger, 1/2 teaspoon salt, ground cumin and coriander, curry powder, and turmeric, and stir until fragrant, 1 minute. Add the canned tomatoes with their juices. Taste and re-season with salt. 2. Stir in the lentils and water or stock. Bring to a boil, reduce heat, cover, and simmer for 40 minutes. Season with black pepper and cayenne to taste. Taste and adjust for salt. 3. Add the Swiss chard, coconut milk, and lime juice, and cook until the chard is wilted and the coconut milk heated through, about 2-3 minutes. Taste and reseason, if needed. 4. Ladle into individual bowls. Top with chopped cilantro and toasted chopped cashews. Serve with some crusty bread. 5. Note: Alternatively, you can garnish with toasted coconut flakes, sliced scallions, or chives.

olive oil, onion, garlic, ginger, salt, cumin seeds, coriander seeds, curry spice blend, ground turmeric, tomatoes, red lentils, water, ground black pepper, cayenne, handfuls, coconut milk, lime, cilantro, cashews

Taken from www.epicurious.com/recipes/member/views/red-lentil-vadouvan-stew-577caacafdf2b77e68400f3b (may not work)

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