Asian-Style Quick Lentil Stew

A quick and comforting lentil stew recipe that's perfect for lunch or as a post-workout meal.

This recipe is easy to make, doesn't require soaking the lentils, is low in calories, rich in protein, and seasoned with spices anyone can find.

I don't know about you, but when winter is at the window, the days get dark early, and the weather turns cool and wintry, I love getting into the kitchen and preparing rich, comforting stews.

This orange lentil stew is one of those:

It's no coincidence that a lentil stew was offered to Esau for his birthright: "Let me eat of that red, red pottage," and honestly, you can understand why.

For those who don't know, orange lentils are very nutritious and an excellent source of protein (a cup of lentils contains about 16 grams of protein).

They are very easy to prepare, require no soaking at all, and have a delicate flavor that blends well in almost any dish.

This lentil stew has an Asian aroma thanks to the coconut milk, ginger, and soy. Instead of traditional cilantro, I used basil leaves, which, in my opinion, add an interesting and refreshing twist.

It's also rich in Vitamin A, which helps sharpen vision and maintain healthy skin and mucous tissues.

Some claim that this wonderful herb helps treat various digestive problems, stomach aches, and headaches, and helps the body relax (especially when combined with ginger).

Quick Lentil Stew Recipe

A quick and comforting lentil stew recipe that's perfect for lunch or as a post-workout meal.

Prep Time 20 minutes

Total Time 20 minutes

Servings 2 servings

Ingredients

• 2 cups orange lentils no need to soak beforehand
• 2 tbsp coconut oil or canola oil
• 2 tsp turmeric
• 1 bunch basil leaves 7-10 leaves
• 2 tsp grated ginger
• 2 tbsp low-sodium soy sauce
• 2 tbsp coconut cream 21% fat
• 2 tsp grated garlic clove
• 3 slices hot pepper for serving

Instructions

1. Heat the oil in a deep pot.
2. Sauté the garlic, ginger, turmeric, and half of the basil leaves for a few seconds.
3. Add the lentils and mix well until the oil and spices coat the lentils thoroughly.
4. Add one and a half cups of water and the soy sauce, and bring to a boil.
   
5. Add the rest of the basil leaves, reduce the heat, and simmer on low for about 15 minutes.
   
6. Add the coconut cream with half a cup of water, mix well, and continue to cook for another 5 minutes.
7. Serve hot, garnished with hot pepper, grated ginger, and basil leaves.