Coconut Lentil Stew with Kale

Coconut Lentil Stew with Kale that you can mix and match with sautéed vegetables to your liking. This stew is so hearty and rich in nutrients and flavor! Perfect to cozy up with a bowl during the colder seasons.

Ingredients

Serves: 5-6 Time: 45-50 minutes

Coconut Lentil Stew with Kale

• 16 oz. lite coconut milk*
• 16 oz. tomato sauce
• 1 cube (2 oz) vegetable bouillon
• 1/2 Tbs curry paste
• 2 cups red lentils
• 1/2 yellow onion
• 1-2 garlic cloves, minced
• 2 cups kale, chopped
• 1 tsp ground cumin
• Salt and black pepper to taste
• Additional optional vegetables: bell pepper, mushrooms, squash, carrots

*Light coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

Directions

1. In a large stovetop pot on high heat, add in the onion and garlic. Cook for 3-4 minutes and add in a splash of water to prevent burning. Then add the curry paste.
2. If sautéing additional vegetables, add in now and cook for 7-10 minutes.
3. Add in the lentils and stir for 1 minute.
4. Then, add in the coconut milk, tomato sauce, vegetable bouillon, and seasoning.
5. Bring the mixture to a boil cooking on medium-medium/high, stirring frequently to prevent the stew from sticking to the bottom.
6. Once boiling, reduce heat to low and simmer. Cover with a lid.
7. Cook the stew for another 10 minutes, stirring occasionally. Add about 1/4-1/2 more water if needed if the stew is too thick.
8. Then, add the kale to the top of the stew. Do not stir it in. Cover with a lid and allow it to wilt for 5 minutes. Then, stir in and remove the stew from heat.
9. Serve fresh and enjoy.

Nutrition Information

Nutrition Disclaimer

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