Paleo Golden Lentil Stew

Paleo Golden Lentil Stew

Is there anything better than a hearty bowl of stew when it’s cold out? This Golden Lentil Stew is not only so easy to make but will actually fill you up!

The beautiful color comes from a combination of coconut milk, vegetable broth, turmeric. Add in delicious, fresh tuscan kale and this paleo stew is just what you need this winter.

Lentils are a great source of protein if you’re vegan or vegetarian. Just half a cup of lentils contains nine grams of plant-based protein and 8 grams of fiber! They also contain iron, folate, and potassium.

These legumes range in color and flavor but all come from the same plant. The lentils used in this recipe are red lentils, which provide the signature golden color to this dish. Red lentils are often used in Indian cuisine, like lentil dhal or curries.

Ingredients:

  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 1/2 white onion, diced
  • 3 cloves of garlic, minced
  • 2 cups of carrots, chopped
  • 1 1/2 cups of celery, chopped
  • 1 tablespoon of ginger paste or minced ginger
  • 1 teaspoon lemongrass paste, optional
  • 1 15 oz. can of diced tomatoes
  • 2 15 oz. can of coconut milk
  • 1 cup of vegetable broth
  • 2 tablespoons of turmeric
  • 1 teaspoon of paprika
  • 1 teaspoon of cumin
  • 1/2 teaspoon of cayenne pepper
  • 1/2 teaspoon of salt
  • 2 1/2 cups of red lentils, pre-soaked
  • 4 cups of Dino or Tuscan kale, washed and stems removed
  • 1 tablespoon of lemon juice

 

Instructions:

First thing’s first, soak the lentils. Because lentils have so much fiber, it can be hard for the body to break down and thoroughly digest. Soaking the lentils overnight in cold water makes them more soluble. Then, just add the pre-soaked lentils to any curry, soup, or stew. Add the lentils when the soup or dish is boiling, before reducing the heat to medium. Depending on the quantity of lentils you add to the dish, allot for 10 minutes per half cup.

  1. Add the olive oil, shallot, and white onion to a large pot
  2. Sweat over medium heat, stirring occasionally, for five minutes
  3. Then, add the garlic, carrots, and celery
  4. Add the ginger paste and lemongrass, then sauté for 10 minutes
  5. Drain the liquid from the can of tomatoes before adding to the pot
  6. Next, add the coconut milk and vegetable broth
  7. Season with the turmeric, cumin, paprika, cayenne pepper, and salt
  8. Reduce the heat to low, cover, and simmer for 30 minutes
  9. After 30 minutes, use an immersion blender to puree the soup until smooth
  10. Then, turn up the heat to medium and add the pre-soaked lentils
  11. Stir consistently for 20 minutes, then add the kale and lemon juice
  12. Once the kale has slightly wilted, remove from heat
  13. Garnish with dairy-free yogurt, red pepper flakes, and micro-cilantro

 

Notes:

  • Store in an air-tight container in the refrigerator up to 5 days