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    The Upper New York Conference of The United Methodist Church


    Perspectives: What's Cooking Around the Conference

    Shannon Hodson: Carrot Lentil Coconut Stew

    February 14, 2017 / By Shannon Hodson, Writer/Editor / .(JavaScript must be enabled to view this email address)

    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!

    Ingredients:

    • 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

    Directions:

    1. Rinse lentils and soak overnight in 5 cups of water
    2. In a big soup pot, heat the oil over medium heat.
    3. Add the onions, carrots and cook for 5 minutes, stirring them until they are soft. 
    4. Add the garlic, turmeric, fenugreek, salt and lemon pepper and stir for one minute.
    5. Add the salsa and bring to a boil.
    6. Stir in the lentils and vegetable stock.
    7. Transfer this concoction to a slow cooker.  Cook on HIGH for 4 to 5 hours or LOW for 8 to 10 hours. 
    8. Stir in coconut milk and lemon, cook for 15-20 minutes on HIGH.
    9. Add a couple of squirts of the Korean Chili Sauce.  Mix Well.
    10. Serve in soup bowls.  Garnish with cilantro and coconut.

    TOPIC / What's Cooking Around the Conference

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    With more than 168,000 members, the Upper New York Annual (Regional) Conference of The United Methodist Church comprises 867 local churches and 65 new faith communities in 12 districts, covering 48,000 square miles in 49 of the 62 counties in New York state. Our mission is to “live the Gospel of Jesus Christ and to be God’s love with our neighbors in all places."