Red Lentil Coconut Stew ~ Stove Top or Instant Pot
This vibrant curry-infused stew has been one of my favorite recipes for years. I was first introduced to this stew when we lived in Chicago by one of my closest friends who is a talented home cook and purveyor of all things good. For years, I made this recipe, but then life happened, we moved away from Chicago, had kids, and somehow this recipe was filed into the recesses of my mind.
Until recently, when looking through old cookbooks, I was reminded of it. The savory spiciness of the curry combined with the sweet pop of each swollen golden raisin is a delight to the tastebuds. And for me, it brings back warm memories of that season of life before kids, gathering on a cold Chicago winter night with the best of friends to share a meal.
And thankfully, this meal received a stamp of approval from my three boys (which, as us moms know, is not always the case). We served it over our favorite basmati rice, topped with chopped cilantro. Even on a summer night, the freshness of the carrots and ginger, combined with the protein punch of the lentils and yellow split-peas made this stew feel light and filling at the same time.
I hope it brings light and warmth to your home as well!
Ingredients:
– 1 cup yellow split peas
– 1 cup red split lentils
– 8 cups water
– 6 carrots, diced
– 2 Tbsp ginger, peeled & minced
– 2 Tbsp curry powder
– 2 Tbsp butter or olive oil
– 3/4 cup golden raisins
– 1 6oz can tomato paste
– 1 14oz can coconut milk
– 1 teaspoon salt, (season to taste)
– Chopped cilantro to top it off
Optional: Rice (jasmine or basmati is my favorite to serve with this stew)
Instructions for Stove Top:
Step 1: Rinse Lentils & Split-Peas
Rinse the split peas and lentils thoroughly until the water runs clear. Place them in a large soup pot, add the water, and bring to a boil. Reduce the heat to a simmer, then add the carrots and 1/2 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.
Step 2: Toast the Curry & Sauté Ginger, Raisins & Tomato Paste
In a small dry skillet over low heat, toast the curry powder until fragrant, being careful not to burn it, then set aside.In the same pan over medium heat, melt the butter (or heat the olive oil) and add the remaining ginger, and the raisins. Saute for two minutes while stirring constantly. Add the tomato paste and saute for another one to two minutes while stirring with a whisk. Mix the toasted curry powder into the tomato paste mixture and mix well over low heat.
Step 3: Whisk in the Coconut Milk
Next, slowly whisk the coconut milk into the tomato paste mixture over low heat.
Step 4: Stir tomato mixture into lentils & split-peas
Then stir the tomato mixture into the simmering pot of lentils and yellow split peas. The soup may be more liquidy at this point.
Step 5: Simmer, Thicken & Enjoy!
Simmer, uncovered, for about 20 minutes until the texture thickens. You can adjust the consistency by adding more water for a soup-like texture, or simmer longer for a thicker consistency. We love to eat this stew served on top of basmati rice. Serve garnished with the cilantro (or green onions if you don’t like cilantro).
Step 6: Don’t Forget to Compost
Take those carrot peels to the compost!
Instructions for Instant Pot:
1. Using the saute function on your instant pot, saute the spice, tomato paste, 1/2 ginger, and raisins.
2. Next, add the red lentils, yellow split peas, remaining ginger, carrots and water.
3. Cook on high pressure for 15 minutes, then natural release. Lastly, add the coconut milk at the end. Depending on how thick you want the stew, at this point, you can run the sauté function again to reduce the liquid to create a thicker consistency. Top with fresh chopped cilantro and serve over basmati rice!
