Lentil Stew with Turmeric and Parsnips
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Serves: 4
 
Ingredients
  • 1 tablespoon (15 mL) virgin coconut oil (or olive oil)
  • 1 medium yellow onion, chopped
  • 2 medium parsnips (or carrots), peeled
  • and chopped
  • 3-inch (7.5 cm) piece fresh turmeric, peeled, or 2 teaspoons (10 mL) ground turmeric
  • 3 cloves garlic, minced
  • 1 teaspoon (5 mL) ground cumin
  • ½ teaspoon (2 mL) dried chili flakes
  • ½ cup (125 mL) red split lentils, rinsed
  • ½ cup (125 mL) brown basmati rice, rinsed
  • 1 can (28 ounces/796 mL) crushed tomatoes
  • 3 cups (750 mL) filtered water
  • 1 cup (250 mL) light coconut milk
  • sea salt and freshly ground black pepper, to taste
  • 1 tablespoon (15 mL) fresh lemon juice
  • Spinach leaves for garnishing
Instructions
  1. Heat the coconut oil in a large, heavy pot over medium heat. Add the onions and parsnips to the pot. Cook, stirring occasionally, until onions are soft, about 4 minutes. Using a Microplane or other fine grater, grate the peeled turmeric directly into the pot. Add the garlic to the pot and stir.
  2. Add the cumin and chili flakes to the pot and stir until spices are fragrant, about 30 seconds. Add the lentils and rice to the pot and stir to coat in the oil, vegetables, and seasonings.
  3. Add the crushed tomatoes and filtered water to the pot and stir. Bring the stew to a boil, then simmer, covered, until the rice is just tender, about 30 minutes.
  4. Carefully ladle a third of the stew into a blender. Pour the coconut milk into the blender and blend the mixture on high until smooth and creamy. Pour the purée back into the pot and stir to combine. Bring the stew to a boil once more. Season the stew with sea salt and pepper and stir in the lemon juice. Serve the stew hot with spinach leaves on top.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/sunset-lentil-stew-with-turmeric-and-parsnips/