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.