This red lentil stew with potatoes and peas is nourishing, filling and hearty. Perfect for leftovers as it improves with age.
- 2 cups / 380g split red lentils
- 2 tablespoons neutral oil (I used rice bran oil)
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon ginger, finely grated
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 1 tablespoon cumin seeds, slightly ground in mortar and pestle
- 4 medium / 600g / 1.32 pounds potatoes, chopped into small cubes
- 1 can / 400ml / 13.52 ounces coconut milk
- 2 cups / 300g green peas (frozen or fresh)
- 2 large handfuls / 70g / 2.46 ounces baby spinach
- Salt, to taste
Serving toppings: (optional)
- Fresh red chili, sliced
- In a bowl, pour enough water to immerse the red lentils and soak while you prepare the rest of the dish.
- In a large pot on medium heat, add the oil, onion, and garlic and saute for a couple of minutes until the onion starts to get a little colour.
- Add in the ginger, turmeric, curry powder, and cumin seeds and let cook for another couple of minutes to release all the flavours and aromas of the spices. Make sure to stir.
- Add in the chopped potatoes and stir for a minute. You’ll notice that the potato starts to stick to the bottom of the pot, add a splash of water at this stage.
- Cook the potatoes for around 5 minutes.
- While they cook, wash the red lentils. Once the water runs clear, add them to the pot.
- Stir well and put on your kettle to boil 3 cups / 750ml of water.
- Once the red lentils start to turn yellow at the bottom of the pot, add in the boiled water, and can of coconut milk. Stir well and place the lid askew to retain the liquid. Bring to a gentle simmer and cook for 20 minutes, stirring occasionally.
- Once the potatoes and lentils are cooked, stir in the peas and baby spinach.
- Let cook for another couple of minutes and turn the stove off.
- Season to taste and serve with cilantro and chili if desired.
- Diet: Vegan