Coconut French Lentil Stew

Hellllllooooooo, October!

I LOVE this time of year, don’t you? The fashion is better, the food is cozy and we get to spend a bit more time indoors to rest and reset. I know for some people it’s a dreaded time because it means that winter is coming soon after, and for some this is a bad thing, but I love it all! As a winter baby (January 25th, don’t forget it 😉 ), I embrace the cold weather and everything that comes with it. No complaining allowed in this household!

To mark the beginning of Fall, it seemed fitting to start the season off with a stew recipe. This one is inspired by a recipe from Oh She Glows and hits the mark on the cozy soup scale. At this time of year, our bodies crave warming, grounding ingredients. Thankfully this stew is full of these properties with immune-boosting sweet potatoes, carrots, celery and Swiss chard, anti-inflammatory turmeric, and digestion-enhancing cumin. Plus, if you’ve been looking to cut back on meat, this is a hearty stew to get more lentils into your life.

I hope you enjoy eating this curled up on the couch with a toasted piece of sourdough as much as I do!

Coconut French Lentil Stew

A creamy plant-based lentil stew that is sure to warm you up on a cool Fall day!

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Course: Mains, Rice Bowl

Cuisine: Asian

Keyword: stew, lentils, plant-based, vegetarian, vegan, vegatable stew

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Author: Megan Horsley

Ingredients

• 1 tbsp olive oil
• 1/2 medium yellow onion chopped
• 1 clover garlic minced
• 3 carrots chopped
• 3 celery stalks chopped
• 3/4 cup French lentils rinsed
• 1 cup sweet potato cubed
• 1/2 tsp turmeric
• 1/2 tbsp cumin
• 1 tsp coriander
• 1/2 bunch Swiss chard roughly chopped
• 3 cups low-sodium vegetable broth chicken broth or beef broth
• 1/2 can full-fat coconut milk
• 1 tsp salt
• 1/2 tsp pepper
• Small handful parsley finely chopped

Instructions

• In a large pot on medium heat, add olive oil and sauté onions, garlic, carrots and celery for a few minutes.
• Add spices and stir until the vegetables are well coated. Let brown slightly.
• Add the broth and scrape up the brown bits from the bottom of the pan. Add sweet potato and lentils. Stir, cover, and cook for 30 minutes or until lentils are tender.
• Add coconut milk, Swiss chard and parsley. Adjust seasoning as needed. Stir, take the pot off the heat and let greens wilt. 
• Add more parsley for garnish upon serving.