Listen, Nashville. We've had some beautiful weather the past couple of days (even BooBoo wanted to sunbathe!).
But here's the thing.
It is February; a time for cold temperatures and potential snow storms.
A time for cuddling up on the couch and that obligatory squeeze of all your muscles in preparation for that cold wind when you first step outside.
It has come to my attention that much like trees, I need cold winter weather.
I miss the quiet peaceful evenings, and the pause that a snowstorm brings to the world.
Part of that whole wonderful winter scene is a large pot of something hearty steaming on the stove top. This recipe is perfect for exactly that; a warm stew with carrots, lentils, and chickpeas simmered in a creamy tomato coconut sauce, flavored by a peppery mix of spices.
I have made this particular dish so many times that it must be at least, six or seven times removed from its original form. Sometimes I add butternut squash or sweet potatoes for extra veggie deliciousness.
I've held on to stalwarts of this recipe though - that is for sure.
Necessity #1: Coconut Milk
This is an essential building block of this recipe, hence the word 'coconut' in the title. It adds a delicate coconut flavor, almost cooling to the tongue, to an otherwise complex mix of spices. Buy a can of coconut milk, not a carton. The cartons are cut with water and are usually more expensive. If you have leftover coconut milk, try adding it to tea, smoothies, and soups!
Necessity #2: Fresh Ginger
I haven't come upon anything that elicits that flash of spicy without the bite like ginger does. Buy a large ginger root and use a vegetable peeler for the outside skin. (SAVE the ginger peels! You can use them in your next homemade broth!) Usually I use a micro-plane for ginger, but in this recipe I've always used a garlic press. Maybe in the first generation of this recipe it called for ginger juice? I can't be sure and its probably unlikely - I am more of an avid cook and cookbook user now more than ever and I have never come upon a non-juice recipe calling for ginger juice - but maybe this recipe did?
Needless to say, the next time there is even a slight chance of snow flurries, this will be on our stove-top! (Also, I'm sure we will be eating this all the time now that race season/general Spring business is upon us.) It is really easy to make. Spoon over rice or use flat bread for scooping. This is a perfect meal for leftovers, although we did not have any the last time I made this....
Leave me a comment and let me know what you think! Make sure you're following me on Instagram @corrielanderson, post a photo of your beautiful creation, tag me, and use #itsallofit!
Lentil Chickpea Stew with Tomato + Coconut Sauce
A warm stew with carrots, lentils, and chickpeas simmered in a creamy tomato coconut sauce.. Spoon over black or jasmine rice or quinoa cooked in vegetable broth.
Recipe Author: Corrie Anderson
Recipe Type: Vegetarian, Dinner, Lunch
Serves: 6 - 8
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced (optional)
- 2 carrots, grated **bonus points if you use pulp from a juicer!
- 2 tablespoons ginger, minced
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric (grated if fresh)
- 1/2 teaspoon curry powder
- pinch of ground cloves
- 3/4 cup crushed tomatoes
- 1/2 cup coconut milk
- 3 tablespoons tomato paste
- 2 cups vegetable stock
- 1/2 cup sprouted lentils, rinsed
- 1/2 cup chickpeas, rinsed
- 2 bay leaves
- handful of dinosaur or Tuscan kale
- splash of fresh lemon juice
Add olive oil, ginger, onion, and carrots to a large pan over medium heat. Saute for about 3 to 5 minutes, or until the onion is translucent. Then add crushed tomatoes, coconut milk, tomato paste, spices, and bay leaves. Next add vegetable stock, lentils and chickpeas. Bring mixture to a boil and then cover the pan and simmer for about 30 minutes. Before serving, add kale and sprinkle lemon juice into the stew. Serve warm over rice or with some delicious bread for scooping.