Red lentil stew with coconut + cabbage (gluten-free, dairy-free, vegetarian)

A can of coconut milk and red lentils made the perfect thick stew for our recent blustery and rainy weather in the San Francisco Bay Area. Serve over your favorite grain, pasta, or cooked vegetables.

  • coconut oil
  • onion, diced
  • root vegetables, such as turnips, potatoes, and carrots
  • mushrooms, sliced thinly
  • salt
  • dried chiles, such as poblano, chile negro, chipotle, habanero, or cayenne, stemmed and seeded
  • red lentils
  • homemade vegetable broth, store-bought broth, or water
  • chopped green garlic or minced garlic cloves
  • canned coconut milk
  • green cabbage, cut into 1-in. dice
  • Sriracha chili sauce
  • sugar-free dried, shredded coconut
  • green onions, thinly sliced
  1. Heat the oil in a soup pot over medium heat. Add the onion, root vegetables, and mushrooms; sprinkle with salt. Cook, covered, until vegetables soften.
  2. Meanwhile, put chiles in a heatproof bowl and cover with boiling water. When soft, cut with scissors while submerged and stir chiles with soaking water into pot. Add red lentils and cook, stirring, for a minute or two. Add broth just to cover and cook, covered, until lentils are soft.
  3. Add garlic, coconut milk, and cabbage. Cook, covered, until cabbage softens. Stir in Sriracha, shredded coconut, and green onions just before serving.

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