Black Beluga Lentil, Sweet Potato and Coconut Stew

Contributed by: Jude Blereau

Serves: 4-6

Time: 45 minutes

A simple weeknight stew. This is quick to make and delicious served with a cooked grain such as brown rice or quinoa. You could happily use cooked black beans instead of lentils.
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A simple weeknight stew. This is quick to make and delicious served with a cooked grain such as brown rice or quinoa. You could happily use cooked black beans instead of lentils.
More Information >>

PRODUCT INFORMATION

Ingredients

3 tsp organic virgin coconut oil
1 small brown onion, thinly sliced
1 garlic clove, thinly sliced
25 g piece of fresh ginger, peeled and finely chopped
1 tsp organic turmeric powder
1 tsp organic coriander powder
1 tsp organic cumin seeds
½ tsp organic curry powder
1 cup organic coconut milk
250g sweet potato, peeled and cut into 1.5–2cm dice
1 cup cooked and drained organic black beluga lentils
1–2 tbsp lime juice
½–1 tsp organic coconut sugar, or to taste
coriander leaves, to serve

method

  1. Place the coconut oil and onion in a 20 cm (8 inch) cast-iron saucepan* and cook over medium heat, stirring occasionally, for 5 minutes or until the onion is nearly translucent, soft and lovely.
  2. Stir in the garlic, ginger, turmeric, ground coriander, cumin seeds and curry powder and cook for another 2–3 minutes until aromatic.
  3. Add the coconut milk, sweet potato and, if necessary, a little water to come just underneath the vegetables (the water should not cover the vegetables).
  4. Place the lid on top of the pan and cook over low heat for 30 minutes or until the sweet potato is tender when pierced with a knife.
  5. Gently stir in the cooked black lentils and stir until warmed through.
  6. Add the lime juice and coconut sugar to taste, then scatter with chopped coriander just before serving.
How to cook black beluga lentils: Add 1 cup of lentils to 2-3 cups of water, boil for 2 minutes then reduce to a simmer for 30 minutes or until soft. Drain and let cool. Store any leftovers in the fridge or freezer.

KITCHEN NOTE
It’s important to use a saucepan no bigger than 20 cm (8 in) in diameter. This will ensure there’s enough liquid to come just below the vegetables without having to add water.

Gluten Free
Gluten Free
Vegan
Vegan
Dairy Free
Dairy Free
Egg Free
Egg Free
Nut Free
Nut Free
Vegetarian
Vegetarian
Cane Sugar Free
Cane Sugar Free

Recipe Questions

Have no questions.

Customer Reviews

Aromatic and yummy! Review by Sydney Foodie
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How lovely to find such a great recipe with lentils that isn't just a daal! I finished mine off with some crispy curry leaves as I am one of those coriander haters ;) (Posted on 30/08/2018)

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