Curry Coconut Lentil Stew, by Beverly Hicks Burch

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Curry Coconut Lentil Stew

By Beverly Hicks Burch

When I was a little girl on numerous occasions I heard the story about a young man who gave up his birthright, or his inheritance so to speak, for a bowl of beans. (Gen. 25:29-34)

The lad was a hunter and had been out hunting all day. He came home to discover his (sneaky) brother had cooked up a pot of stew or beans (and a plan). As most young people tend to do, the older brother rather dramatically decided and declared he was famished from working so hard and would surely die if he couldn’t have some beans…and, he would be willing to give up his birthright to have a bowl of that bean stew. His younger brother took him up on his offer…his plan to usurp the older brother’s birthright had worked…maybe giving root to the old adage “the way to a man’s heart (or head) is through his stomach”…

That famished young lad was named Esau and that rather priceless bowl of beans was actually lentils.

I don’t remember when I first personally had lentils. All I know I is that over the years I have grown to appreciate this little legume. In addition to being tasty, lentils are packed with protein and fiber. Combine that with a side dish like rice and you have the perfect super meal. As a result, over the years I have been questing for the perfect lentil recipe.

I found a recipe a few years ago that I have wanted to try. It reminded me of curried Indian lentils that I enjoy so much. There was a little tweaking I wanted to do to the recipe, but this Sunday seemed like the right time to try it. So I grabbed some ingredients and threw them into the crock pot and before long we had a pot of yummy lentils.

Curry Coconut Lentil Stew

2 cups low sodium chicken broth

1 can lite coconut milk

1 15 ounce can garbanzo (chickpeas) beans, drained

1 cup frozen sweet corn

1 cup frozen baby lima beans

1 cup dried lentils

1 thinly sliced shallot

1 teaspoon grated fresh ginger

1 teaspoon curry powder

½ teaspoon ground cumin

1 tablespoon brown sugar

½ teaspoon salt

¼ teaspoon ground black pepper

Combine all the ingredients in a crock pot. (I line mine with a crock pot liner for easy clean up! You can find these at the grocery store.)

Cover and cook on high about 3 to 4 hours until lentils are tender or on low 5 to 6 hours.

When done serve over rice. (If there are any leftovers combine the rice and lentils and store in the fridge. The extra moisture may be absorbed but it will be delicious!)

If you have some also serve with warm pita or flatbread. YUM!


Curry Coconut Lentil Stew

Curry Coconut Lentil Stew

© 2009 Beverly Hicks Burch All Rights Reserved.

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