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Black Beluga Lentil, Sweet Potato and Coconut Stew

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.

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.

Buy Ingredients

  • Pure Food Essentials Organic Turmeric Powder 80g

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  • Pure Food Essentials Organic Curry Powder (Medium) 80g

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  • Organic Black Beluga Lentils 500g

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