Yellow Lentil Stew with Coconut Cream

500 gr of yellow lentils soaked overnight

1 large onion, finely cubed

2 cloves garlic

1 stick of fresh ginger

1 cup chicken/veggie stock

1/2 can of coconut milk (keep the creamy part for the top)

Ghee or butter to your liking (Coconut oil for a vegan version)

1 pinch of turmeric powder

Juice and zest of 1/2 lemon

Salt & Pepper to taste

On top;

1 dollop of coconut cream

Thinly sliced radish (depends on season)

Finely chopped fresh cilantro


Place your finely cubed onions with the garlic and the ginger you have pounded into a large cast iron pan.

Add in salt & pepper.

When browned, add in the lentils you have rinsed and drained.  Sauté a bit. Add in the stock to your liking.  Add in the coconut milk and put on simmer. Cover lid and let simmer a bit longer.

When thickened remove from the heat.


Plate your lentils to your liking.

Pour on top the dollop of cream you have saved from your coconut milk can.

Place the thinly sliced radishes on top. Sprinkle the finely chopped cilantro.

Drizzle a bit of olive oil.

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