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Comfort food holds a special place in our hearts, acting as a warm embrace on chilly days or a soothing remedy during stressful times. The essence of comfort food is found in dishes that bring a sense of nostalgia, warmth, and satisfaction—qualities often embodied by hearty stews. As more people seek to incorporate plant-based meals into their diets, the quest for delicious yet nutritious recipes has never been more appealing.

Coconut Curry Lentil Stew

Warm up with a bowl of Creamy Coconut Curry Lentil Stew, the perfect comfort food for chilly days. This heartwarming dish blends nutritious lentils with rich coconut milk and vibrant vegetables, making it a delightful addition to any plant-based meal plan. With a wonderful balance of spices and a creamy texture, it’s not only delicious but also packed with health benefits. Easy to prepare, this stew is great for families and anyone looking for a nourishing, satisfying meal. Discover the joy of cooking and share this flavorful dish with loved ones!
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Ingredients
  

1 cup green or brown lentils, rinsed and drained

1 can (14 oz) coconut milk

2 cups vegetable broth

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

1 red bell pepper, diced

2 medium carrots, chopped

1 cup baby spinach

2 tablespoons curry powder

1 teaspoon ground cumin

½ teaspoon ground turmeric

½ teaspoon cayenne pepper (adjust for heat preference)

2 tablespoons olive oil

Salt and black pepper to taste

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 4 minutes, until translucent. Stir in the minced garlic and grated ginger and cook for an additional minute until fragrant.

    Add Vegetables: Toss in the diced red bell pepper and chopped carrots. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

      Spice it Up: Sprinkle the curry powder, ground cumin, ground turmeric, and cayenne pepper over the vegetables. Stir well to coat everything in the spices and toast them for about 1-2 minutes.

        Lentils and Liquids: Add the rinsed lentils to the pot, followed by the vegetable broth and coconut milk. Stir everything together and bring the mixture to a gentle boil.

          Simmer: Once boiling, reduce the heat to low and cover the pot. Let the stew simmer for about 25-30 minutes or until the lentils are tender and the stew has thickened slightly. Stir occasionally to prevent sticking.

            Final Touches: Once the lentils are cooked, fold in the baby spinach and let it wilt for about 2-3 minutes. Season the stew with salt and black pepper to taste.

              Serve: Ladle the stew into bowls, garnish with fresh cilantro, and serve with lime wedges on the side for an extra burst of flavor.

                Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings