Suma Coconut Oil now in a 1kg jar
November 5, 2015 – 8:11 am | One Comment

Pure coconut, nothing added. Following the successful launch of our odourless, culinary coconut oil, made especially for fine cooking, we’re introducing our new 1kg size, packaged in a recyclable (and recycled!) plastic jar.

Read the full story »

The Suma range of food and household products. Our products are sourced ethically, with the environment in mind.


Delicious vegetarian recipes created in our very own Suma canteen. Healthy meals, and a healthy amount of cakes too.


Environmental issues, sustainable business practices, climate change, recycling, green living and more.


New developments and activities at Suma, press releases, and updates we think you’ll be interested in.


Suma is the uk’s largest workers’ cooperative. We operate equal pay and are democratically run by our members.

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

Print Friendly


  • 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.


Leave a comment!

Add your comment below, or trackback from your own site. You can also subscribe to these comments via RSS.

Be nice. Keep it clean. Stay on topic. No spam.

You can use these tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar.