Phyllie’s Lentil Stew
I have a great friend who is also a wonderful cook. She’s one of those people that I can rely on to have great judgment in style and taste. She is very health conscious and has a plethora of healthy, delicious recipes. She also likes to try new things and doesn’t hesitate to give a recipe a try if she believes it will be tasty. She recently gave me a recipe for lentil stew with an added twist: coconut. It included one of my favorite spices, cumin, which add a nice zesty flavor to the stew/soup. Here is the recipe:
Hearty Lentil Stew
1 cup rinsed lentils
1 can lower-sodium chicken broth (about 1 3/4 cup)
1 tablespoon vegetable oil
1 tablespoon cumin seeds
2 shallots, thinly sliced or equal amount onions
1/3 cup sweetened shredded coconut (I rinsed mine to eliminate sugar)
1 large (10-ounce) Yukon gold potato, peeled and cut into 1/4-inch cubes
6 ounces baby spinach
1/4 teaspoon salt
Directions
1. In 2-quart saucepan, combine lentils, broth, and 1 cup water. Heat to boiling on high. Cover and reduce heat to medium-low; simmer 15 minutes or until tender.
2. Meanwhile, in deep 12-inch skillet, heat oil on medium until hot. Add cumin seeds and cook 15 to 30 seconds or until fragrant, stirring. Add shallots and coconut; cook 3 minutes or until golden brown, stirring occasionally. Stir in potatoes and cook 2 minutes. Carefully pour lentil mixture into skillet; stir to combine. Cover and cook 10 minutes.
3. Stir in spinach and salt. Cook 2 minutes or until spinach is wilted, stirring.
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