Vegan Curried tomato and lentil stew

I don’t always post my recipes that I picture on Instagram everyday but sometimes I think that as the weather is colder its always nice to have a recipe on hand, for those days where you can’t think of what to make and just want to wrap yourself up and lounge around on the sofa in the evening   🙂

Ingredients: 

  • One carton/canned chopped tomatoes
  • Dry Yellow Lentils
  • Asparagus // green beans
  • Mushrooms
  • Garlic and Shallots
  • Variety of herbs (curry powder, paprika, dried greens, salt (if needed at the end) and pepper)
  • 500 ML of vegetable stock
  • Large Crock Pot with Lid
  • Fresh herbs (optional for topping)

Method:

  • Wash and rinse your lentils well
  • Wash and Dice your vegetables
  • Peel and Chop your garlic and Shallots then place them into your cooking pot with some water and sauté
  • Add shallots and garlic first and allow them sweat, then add the vegetables (except the asparagus)
  • Add your herbs and curry powder (make sure you curry powder is pure and does not have any flour fillers)
  • Add the uncooked lentils along with the stock and and chopped tomatoes
  • Cover with a lid and let it simmer on medium low for 35 minutes (now is the part when you do the washing up or whatever you want whilst waiting)
  • With around 10 minutes to go add in your chopped asparagus // green beans
  • Remove from the pot and you can serve with your choice of rice/ quinoa/ millet/buckwheat or eat on its own as a soup (add more stock in this case // blend)
  • Garnish with fresh Coriander / Parsley

It’s really delicious and leftovers work even better as the flavour has more time to combine together.

*make sure no extra salt is added when your cooking the lentils, if needed add after the 45 minute mark.

 

Instagram: @coconutandwhat for daily photos and updates 

That’s all friends 

Coconutandwhat 🌴🌰🌴

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