A warming, hearty veggie stew made with split yellow peas, mushrooms, and peppers in a creamy tomato and coconut milk broth slightly spiced.
Prep Time5 minutesmins
Cook Time45 minutesmins
Total Time50 minutesmins
Servings: 8
Author: Nikole Goncalves
Ingredients
Ingredients
2cupssplit yellow peas
2cupsfiltered water
1 -15ozcan crushed tomatoes
½can full fat coconut milkroughly 3/4 cup
2cupscremini mushroomschopped into quarters
1large red bell pepper diced
1onion chopped
3clovesof garlic minced
1chicken or vegetable bouillon cube
2tbsp.olive oil
1tbsp.garam masala
½tsp.sea salt
½tsp.turmeric
¼tsp.smoked paprika
¼tsp.crushed red pepper flakes
¼tsp.black pepper
Optional toppings
Ripe avocado cubed
Fresh cilantro chopped
Lime juice
Instructions
Instructions
Rinse well and soak split peas for about 1 hour to speed up the cooking process.
In a large saucepot heat up olive oil on low-med heat and sauté onions for 3-5 min until translucent.
Next, add in the spices and garlic and sauté for 1-2 minutes.
Then add in split peas, crushed tomatoes, water and bouillon cube and give it a good stir. Bring this up to a boil and simmer on low-med heat with the lid on for 20 minutes.
Next, add in coconut milk, red peppers, mushrooms, squeeze of lime juice, stir well and cook on low-med heat for another 25-30 min stirring occasionally until split peas are tender.
Once cooked you can serve this veggie lentil stew on brown basmati rice and top with cubed avocado, chopped fresh cilantro and a squeeze of lime juice and enjoy!
Notes
You can store leftovers in an airtight container in the fridge for up to 5 days or freeze for 1-2 months.