Brown Lentil Stew With Corn and Green Peas

Total: 30 minutes
Prep: 5 minutes
Cook: 25 minutes

This plant-based, gluten-free and oil-free brown lentil stew recipe is just about throwing a few ingredients into pot, adding water, grating a carrot while the stew is cooking and mixing it in at the end with some coconut milk. It can’t get any easier.

Ingredients

Preparation

  1. Soak lentils for 6-8 hours. Then drain and rinse.
  2. Throw onion and garlic flakes, broth powder, curry powder, frozen peas and corn, and rinsed lentils into a pot. If you use canned corn, rinse it first.
  3. Add enough water to barely cover the ingredients and mix well. Bring to boil and simmer for 15-20 minutes. It’s ready when the lentils are done.
  4. While the stew is cooking, grate 2 carrots and put aside.
  5. When the stew is done, add coconut milk and grated carrot and mix well.
  6. Let the stew cool a bit and then add the turmeric and black pepper.

Tips

  • To shorten the cooling process, divide the stew between plates and add turmeric and black pepper to individual portions.
  • Garnish with coriander, parsley, thyme or sage.
  • Add nutritional yeast for extra protein and vitamin B boost.

Nele Liivlaid is originally from Estonia, but currently lives in Barcelona, Spain. She developed a more profound interest in nutrition and related diseases when she read The China Study. She is a Plant-Based Nutrition Certificate graduate and spreads the word about healthy, sustainable nutrition and lifestyle through her blog Nutriplanet, where related articles and whole food plant-based recipes are published weekly.
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