As the weather recently turned more brisk and some seasonal stress piled on at work, I craved the comfort of a stew. Some people believe chicken noodle soup to be food for the soul and I can appreciate that. (Please see Pressure Cooker Chicken Noodle Soup.) But what soothes my soul lately: a good lentil stew.
PS: This photo doesn't do my stew justice.
Soul-Soothing Red Lentil Stew
Adapted from America's Test Kitchen Slow Cooker Revolution, Volume 2: The Easy-Prep Edition
2 tablespoons coconut oil
4 cloves minced garlic
1 tablespoon garam masala
2 pinches of red pepper flakes
2 1/2 cups water
4 carrots, peeled and cut into 1/4-inch pieces
1 cup red lentils, rinsed
Salt and pepper
4 tomatoes, cored and cut into 1/2-inch pieces
1 1/2 cups light coconut milk
2/3 cup frozen peas
Spray inside of slow cooker with vegetable oil spray.
Microwave coconut oil, garlic, garam masala, and pepper flakes in bowl, stirring occasionally, until fragrant, about one minute. Transfer to slow cooker. Stir in water, carrots, lentils, 1 teaspoon salt, 1 teaspoon pepper. Cover and cook for 6-8 hours on low.
Stir in tomatoes, coconut milk, and peas. Cover and cook for another 6 hours on low. Yeah, you gotta be patient for this stew, but I think it's worth it.
Hubby and girls ate this stew with crackers. I preferred to top mine with avocado.