Name: Creamy Coconut Lentil Stew with Summer Vegetables
Cook time: 35 min
Total time: 35 min
Yield: Not specified
Ingredients: 1 cup red lentils, rinsed; 1 can (13.5 oz) full-fat coconut milk; 1 cup chopped tomatoes; 1/2 cup chopped bell pepper (any color); 1/2 cup chopped carrots; 1/2 cup chopped zucchini; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon turmeric powder; Salt and pepper to taste; Fresh cilantro for garnish (optional)

Creamy Coconut Lentil Stew with Summer Vegetables

A light yet nourishing stew perfect for balancing Vata-Pitta doshas. This recipe uses readily available ingredients to create a flavorful and healthy meal.

Author: Gabi Cani

Vegan

Gluten-Free

Suitable Body Types

Vata-Pitta

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Cooking Times

Cooking Time: 35 minutes

Total Time: 35 minutes

Ingredients

1 cup red lentils, rinsed
1 can (13.5 oz) full-fat coconut milk
1 cup chopped tomatoes
1/2 cup chopped bell pepper (any color)
1/2 cup chopped carrots
1/2 cup chopped zucchini
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric powder
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Nutritional Value

Calories: 380 kcal
Protein: 18g
Carbohydrates: 55g
Fat: 15g
Fiber: 12g

Instructions

In a medium pot, sauté the carrots and bell peppers in a little water until slightly softened.
Add the lentils, cumin, coriander, and turmeric. Stir well and cook for 1 minute.
Pour in the coconut milk and chopped tomatoes. Add 2 cups of water and bring to a boil.
Reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
Stir in the zucchini during the last 5 minutes of cooking.
Season with salt and pepper to taste. Garnish with fresh cilantro before serving.