Shannon Hodson: Carrot Lentil Coconut Stew
Because I feel my body is my temple, my diet is at least 85 percent plant-based. I love vegetables, nuts, whole grains, legumes, seeds, fruits--foods from the earth. Also, I have been a dedicated endurance athlete for over 25 years. Nutrition is a big part of that dedication. I make sure I have a lot of antioxidants, plenty of fiber, and ample protein to fuel my performance. The recipe below is a delicious, warm lentil stew that is easy to throw together in a crockpot. Full of flavor and nutrients, this stew makes me feel good. If you consider yourself very carnivorous, I challenge you to try this. You will love it!
- 2 Cups of Dry Red Lentils
- 1 Cup of Medium Spiced Salsa (I like Newman’s!)
- 1 Teaspoon of Vegetable Oil
- 2 yellow onions, chopped.
- 3 Large Carrots, cut in half length wise and thinly sliced
- 5 cloves of minced garlic
- 2 Teaspoons of Turmeric
- 1 Teaspoon of Cumin
- 1 Teaspoon of Fenugreek
- 1 Teaspoon of salt
- ½ teaspoon of lemon pepper
- 6 cups of Vegetable Stock
- Korean Chili sauce
- 1 can of lite coconut milk
- 1 Tablespoon of Lemon Juice
- Chopped Cilantro and Unsweetened Shredded Coconut for topping/garnish
- Rinse lentils and soak overnight in 5 cups of water
- In a big soup pot, heat the oil over medium heat.
- Add the onions, carrots and cook for 5 minutes, stirring them until they are soft.
- Add the garlic, turmeric, fenugreek, salt and lemon pepper and stir for one minute.
- Add the salsa and bring to a boil.
- Stir in the lentils and vegetable stock.
- Transfer this concoction to a slow cooker. Cook on HIGH for 4 to 5 hours or LOW for 8 to 10 hours.
- Stir in coconut milk and lemon, cook for 15-20 minutes on HIGH.
- Add a couple of squirts of the Korean Chili Sauce. Mix Well.
- Serve in soup bowls. Garnish with cilantro and coconut.