7. Red Lentil Coconut-Curry Stew

Servings: 9

Preparation time: 10 minutes

Cook time: 25 minutes

Ready in: 35 minutes

Ingredients

• 2 tablespoons coconut oil
• 1 small onion, chopped
• 6 cloves garlic, minced
• 5 large tomatoes, chopped
• 1 yellow bell pepper, chopped
• 1 cup low-sodium pure chicken broth
• 1 3/4 cup coconut milk
• 1 tablespoon raw honey
• 1/4 cup coconut powder
• 1/2 tablespoon ground cinnamon
• 2 tablespoons curry powder
• 1 tablespoon ginger, finely grated
• 1 tablespoon ground cumin
• 2 cups red lentils
• 1 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 bunch fresh cilantro, chopped

Directions

• Melt the coconut oil in a large saucepan over medium heat.
• Add garlic and sauté until golden brown. Stir in the onion and cook for 5 minutes, until soft and translucent.
• Stir in the tomatoes and bell pepper, and cook for 5 minutes more. Pour in the chicken broth, coconut milk, honey, coconut powder, cinnamon, curry powder, ginger, and ground cumin; bring to a simmer over medium-high heat.
• Stir in the lentils and cook for 10 to 15 minutes, until just tender; stirring frequently.
• Season stew with salt and pepper then stir in the chopped cilantro.
• Ladle into bowls and top with chopped cilantro, serve warm.