Coconut Curry Lentil Stew Recipe

Ingredients:

• 1/4 cup Metropolitan Market Coconut Oil
• 1 cup onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 to 3 Tbsp curry powder
• 1/4 to 1/2 tsp red pepper flakes, optional
• 2 cups brown lentils
• 3 1/2 to 4 cups water
• 2 tsp salt, more to taste
• 1 can (28 oz) Metropolitan Market Purely Crushed Tomatoes
• 1 can (14 oz) coconut milk
• 1 Tbsp brown sugar
• Cooked quinoa or rice, to serve
• Garnish: chopped fresh cilantro

Directions:

1. Heat coconut oil in a large Dutch oven or heavy pot over medium heat. Add onion and garlic. Cook, stirring often, until onion is soft. Stir in curry powder and red pepper flakes. Add lentils, 3 1/2 cups water and salt. Bring to a boil, cover, reduce heat and simmer for 25 minutes or until lentils are soft, stirring often. Add additional 1/2 cup water if needed.
2. Add tomatoes, coconut milk and brown sugar. Return to a simmer and cook for 5 minutes; for a thicker stew, boil gently until reduced to desired thickness. Add additional salt, to taste.
3. Serve over cooked quinoa or rice. Garnish with chopped cilantro. Refrigerate and reheat if desired.