When I say I have been on a stew kick, I really mean I’ve been eating this particular stew for the past three months… yes, it’s that good and easy as 1-2-3!
Hello hello! This is the first blog post I’m writing in a while… it’s been over a month since I last wrote anything or did anything productive for the blog, but it doesn’t even feel like it’s been that long. Days just fly by, and it’s already nearing the end of January, can you believe?!
I can barely open my eyes right now, so I’m going to finish writing this post so it doesn’t lack quality (even though my ramblings are usually quite low quality, but still 😛 )
Here’s the recipe for now!
Let’s appreciate the plating of this. When I eat stew, it’s usually in a tupperware that has been shaken up in my backpack for a little too long and too vigorously hahaha!
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- 2 tsp. olive oil
- 2 cloves garlic, crushed
- 1 onion, diced
- 3 carrots, diced
- 1 red pepper, diced
- 1 long eggplant, diced
- ⅔ c. red lentils
- 1 block firm tofu, cubed
- 2 tbsp.ground turmeric
- 1 veggie bouillon cube
- 1 can coconut milk + water, to thin
- Salt and pepper, to taste
- In a large pot, heat up olive oil.
- Add in garlic and onion. Saute until onions are translucent.
- Add in carrots, red pepper, and eggplant into the pot along with turmeric and bouillon cube and sauté for another 2 minutes.
- Add in coconut milk and red lentils. I usually need to add in ½ cup more water for the lentils to cook. Cover the pot and bring stew to boil before lowering it to a simmer, covered, for 15 minutes. Stir occasionally to make sure lentils aren't burning on the bottom.
- Serve with rice, a bed of veggies, or on its own!
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