RED LENTIL VADOUVAN STEW
Number Of Ingredients 20
Steps:
- 1. Heat the oil in a large soup pot over medium-high heat. Add the onion, cook, stirring until tender, about 5 minutes. Add the garlic, ginger, 1/2 teaspoon salt, ground cumin and coriander, curry powder, and turmeric, and stir until fragrant, 1 minute. Add the canned tomatoes with their juices. Taste and re-season with salt. 2. Stir in the lentils and water or stock. Bring to a boil, reduce heat, cover, and simmer for 40 minutes. Season with black pepper and cayenne to taste. Taste and adjust for salt. 3. Add the Swiss chard, coconut milk, and lime juice, and cook until the chard is wilted and the coconut milk heated through, about 2-3 minutes. Taste and reseason, if needed. 4. Ladle into individual bowls. Top with chopped cilantro and toasted chopped cashews. Serve with some crusty bread. 5. Note: Alternatively, you can garnish with toasted coconut flakes, sliced scallions, or chives.
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[email protected]This stew was a delicious and healthy meal. I would definitely recommend it to others.
Gavin Wilson
[email protected]Overall, I thought this stew was pretty good. The flavors were well-balanced and the lentils were cooked perfectly. I would definitely make it again.
Anees Mughal
[email protected]This stew was a bit too time-consuming for me. I think next time I'll try a simpler recipe.
mandy Smith
[email protected]I'm not a vegetarian, but I really enjoyed this stew. The lentils were a great source of protein and the vegetables were cooked perfectly.
Nathanial Peterson
[email protected]I made this stew for a potluck and it was a big hit. Everyone loved the unique flavor of the vadouvan spice blend.
Lee Allred
[email protected]This stew was a great way to warm up on a cold winter day. The lentils were hearty and filling and the vadouvan spice blend gave it a nice kick.
Nsikak Okon
[email protected]This stew was a bit bland for my taste. I think next time I'll add some more spices and herbs.
Ibrahim dar
[email protected]I wasn't sure what to expect from this stew, but I was pleasantly surprised. The flavors were complex and delicious. I will definitely be making this again.
Kimberly Cope
[email protected]I'm a big fan of vadouvan spice blend and this stew was a great way to showcase its flavor. The lentils were cooked perfectly and the stew had a nice thick consistency.
Arzo Ibrahimi
[email protected]This stew was a great way to use up some leftover lentils. I also added some chopped vegetables to the stew, such as carrots, celery, and potatoes.
Mary BJov
[email protected]I made this stew in my slow cooker and it turned out perfectly. The lentils were tender and the flavors had really melded together. I served it with some basmati rice and it was a delicious and satisfying meal.
julfikar jewel
[email protected]This stew was a bit too spicy for my taste, but I still enjoyed it. I think next time I'll use a milder curry paste.
Bhawana Nepali
[email protected]I've made this stew several times now and it's always a hit. It's a great weeknight meal because it's so quick and easy to make. I also love that it's a healthy and vegetarian dish.
Mim Ahamed
[email protected]This stew was delicious and so easy to make. I used canned lentils, which made it even quicker. I also added a bit of chopped spinach to the stew for some extra greens.
Sipho Mbatha
[email protected]I'm not a huge fan of lentils, but this stew was really good. The vadouvan spice blend gave it a unique and flavorful taste.
Chan Miya
[email protected]This red lentil vadouvan stew was a hit with my family! The flavors were amazing and it was so easy to make. I will definitely be making this again.