Plastic Challenge 2017
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Home » Main Dishes, Recipes, Vegan

Red Lentil, Tomato & Coconut Stew

Submitted by on October 2, 2012 – 8:56 am2 Comments

This recipe comes from Head Chef Erin at Woodruffs Organic Café in Stroud, Gloucestershire. It’s an excellent place for lunch, and 100% organic to boot! This recipe makes enough for six servings.


1 Heat the oil in medium size soup pot then add the onion and celery. Sauté for five minutes.

2 Add the ginger, garlic, chilli and spices to the pan and sauté for a further two minutes.

3 Next add carrot, sweet potato, lentils, water, stock and tomatoes. Bring the mixture to a boil, reduce the heat to a simmer and cook for 20 minutes or until the lentils are tender.

4 Add the coconut milk, salt, pepper and lime. Taste and adjust the seasoning if necessary.

5 Serve the stew garnished with fresh coriander.


2 tbsp olive oil
1 medium onion, finely chopped
2 stalks of celery, chopped
1 inch ginger, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 small red chilli pepper, deseeded and finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1 medium carrot, cubed
1 small sweet potato, peeled and cubed
300g red lentils
1 litre vegetable stock or water
400g tinned chopped tomatoes
1/2 tin of coconut milk
Salt and pepper to taste
Juice of 1 lime
Fresh coriander, chopped

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  • Dinah says:

    Really easy and delicious, like this a lot. About to make it again!

    I added a tin of butter beans last time, this time will be cannellini beans that I have cooked from dried. Yummy

  • Valerie says:

    It looks really delicious and I think when I make it I will copy Dinahs idea about the cannellini beans. My husband is a meat and two veg guy and hard to convert but hope this will help us move one step closer to becoming more veggie.


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