Coconut Red Lentil Stew with Kale -Nov 03, 2019

[Barb Brenner]

Email address	brenn...@gmail.com
Submitted by:	Barb Brenner
Recipe Name:	Coconut Red Lentil Stew with Kale
Original Source of Recipe (ex.. Backpacker Mag, book name, website, self):	https://www.freshoffthegrid.com/coconut-red-lentil-stew-with-kale/#wprm-recipe-container-4076
Ingredients:	- 1 TBSP olive oil - 1 large shallot chopped - 3 cloves garlic minced - 1 tsp cumin - ¼ tsp cayenne - 14 oz can diced tomatoes with juices - 14 oz can broth or bouillon equivalent - 2 TBSP coconut milk powder - 1 cup red lentils - 1 tsp salt - 2 cups chopped kale
Steps to Make the Recipe:	1. Over medium heat, sauté shallot in olive oil until beginning to soften, about 2 minutes. Add the minced garlic, cumin, coriander, and cayenne and sauté 30 seconds, until fragrant. 2. 2. Add the tomatoes and their juices, broth, coconut milk powder, red lentils, and salt. Stir to combine. Bring to a boil and then lower to a simmer. Add the kale. Cook until the lentils begin to break apart and become creamy, about 20 minutes. Season to taste. Dehydrate at home. To re-hydrate, cover with water.
Recipe Type	Lightweight
Comments:	This recipe uses coconut milk powder, which can be found in Asian grocery stores, Wegmans, or online. This is a great ingredient to have on hand for camping because you can use as much or as little as you’d like, and the leftovers will keep until you need them again, unlike canned coconut milk which needs to be used or refrigerated after opening.

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