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.
split yellow peas
can crushed tomatoes
can full fat coconut milk
roughly 3/4 cup
chopped into quarters
large red bell pepper diced
of garlic minced
chicken or vegetable bouillon cube
crushed red pepper flakes
Ripe avocado cubed
Fresh cilantro chopped
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!
You can store leftovers in an airtight container in the fridge for up to 5 days or freeze for 1-2 months.