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Veggie Dal Stew

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 mins
Cook Time45 mins
Total Time50 mins
Servings: 8
Author: Nikole Goncalves

Ingredients

Ingredients

  • 2 cups split yellow peas
  • 2 cups filtered water
  • 1 -15 oz can crushed tomatoes
  • ½ can full fat coconut milk roughly 3/4 cup
  • 2 cups cremini mushrooms chopped into quarters
  • 1 large red bell pepper diced
  • 1 onion chopped
  • 3 cloves of garlic minced
  • 1 chicken or vegetable bouillon cube
  • 2 tbsp. olive oil
  • 1 tbsp. garam masala
  • ½ tsp. sea salt
  • ½ tsp. turmeric
  • ¼ tsp. smoked paprika
  • ¼ tsp. crushed red pepper flakes
  • ¼ tsp. 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.