Coconut Lentil Stew

This recipe is perfect for healthcare institutions and hospitals. It was developed by HSUS’s team of expert chefs and reviewed by HSUS’s team of registered dietitians.

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Servings: 10

Serving Size: 1/2 cup

Ingredients

Vegetable oil spray (pan spray) as needed
1 cup Onion, white or yellow, small dice
¼ cup Garlic, minced
3 cups Lentils, grey, red, or green, uncooked
1 ½ quarts Vegetable broth
1 cup Coconut milk, unsweetened, lower-fat, carton not canned
1 tsp. Cumin, ground
4 cups Hearty greens (Collard, Swiss Chard, etc.), de-stemmed, shredded

Preparation

1. Heat a small stock pot or steam kettle and spray with oil. Add onions and garlic. Cook, stirring, until onions are soft.
2. Add lentils and toast for 1 minute.
3. Add vegetable broth, coconut milk, and cumin.
4. Bring to a fast boil, reduce heat, cover, stirring occasionally, until liquid is absorbed, about 15 minutes.
5. Add shredded greens. Stir and cook over low heat until greens are just wilted.

Serving information

Serve hot.

Nutrition information

Calories: 248 Total Fat: 1.3g Saturated Fat: 0.7g Monounsaturated Fat: 0.12g Polyunsaturated Fat: .33g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 42g Fiber: 18.5g Total Sugars: 4.6g Protein: 17g Sodium: 415mg Vitamin A: 45μg Vitamin C: 10.3mg Calcium: 54mg Iron: 4.8mg Folate: 284μg