Coconut, Lentil and Two Bean Stew

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Coconut, Lentil and Two Bean Stew

Need a comforting and healthy dish to warm up with on these cold, winter days? This Coconut, Lentil and Two Bean Stew is a recipe I’ll be making time and again. Made with lentils, black beans and white navy beans, you can trust that you’ll be getting lots of protein to fuel your day. While legumes can be difficult for some to digest, addings spices like turmeric, ginger and cumin in the stew helps break down the lentils and beans so that they are easier on your system. To help combat colds and flu, this recipe is an excellent and easy way to consume a variety of nutritious, fiber-rich vegetables in one serving, including sweet potatoes, carrots, eggplant and daikon. Cooked in a coconut milk-based broth and topped with chopped cilantro or Italian parsley, this fragrant plant-based stew makes for a delicious main dish!

Coconut, Lentil and Two Bean Stew
Serves 6
This hearty stew is protein-rich, full of nutrition and is the perfect bowl to warm up with on a cold, winter day!
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Ingredients
  1. 1 cup cooked lentils
  2. 1 cup cooked black beans
  3. 1 cup cooked white navy beans
  4. 6 cups water
  5. 400ml coconut milk (I use Cha's Organics Premium Coconut Milk)
  6. 1 1/2 tsp ground turmeric
  7. 2 medium sweet potatoes, peeled and cut into 1-inch pieces
  8. 2 carrots, peeled and cut into 1-inch pieces
  9. 1 Japanese eggplant, peeled and cut into 1-inch pieces
  10. 1 plum tomato, finely diced
  11. 1 Yukon Gold potato, peeled and cut into 1-inch pieces
  12. 1/2 daikon radish, peeled and cut into 1-inch pieces
  13. 2-inch piece ginger, peeled and grated
  14. 2 cubes vegetable bouillon
  15. 1/2 tsp pink himalayan salt (or to taste)
  16. 2 cups unsweetened shredded coconut
  17. 2 tbsp virgin coconut oil
  18. 1 yellow onion, finely diced
  19. 2 tsp ground cumin powder
  20. 1 green Thai chile, halved
  21. Garnish with chopped cilantro or Italian parsley
Instructions
  1. In a large stockpot, bring beans, 6 cups of water and coconut milk to a boil.
  2. Reduce heat to medium and stir in turmeric, sweet potato, carrot, eggplant, tomato, potato, daikon, ginger and salt.
  3. Cook the stew for approximately 45 minutes to one hour.
  4. Stir in the shredded coconut.
  5. In a separate pan, heat coconut oil and cumin over medium heat. Add diced onion and chile, and cook for 1-2 minutes, or until the onion is translucent.
  6. Stir the chile and cumin into the stew. Garnish with chopped cilantro or Italian parsley. Enjoy!
Notes
  1. Optional ingredients: 1 cup raisins and/or 1-2 cups spinach
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