Coconut Red Lentil Stew with Kale

“I thought we’d try something healthy for dinner tonight.” These are not the words you want to hear from your camping companion – especially after a long, active day of burning calories. For me, the word healthy conjures up memories of flavorless grain bowls and bitter piles of kale. The food of masochists. So when Megan told me our meal would contain both lentils and kale, I immediately started taking mental account of how many Cliff bars we had left. I figured I would need at least two or three to properly supplement.

However, I’m happy to say that not a single Cliff bar was needed because this meal is legit. Not only is it Hungry Camper™ approved, but it also uses just one pot (which is always a good sign). The recipe really brings out the best in both the lentils and the kale. Red lentils break down when cooked and become more of a creamy porridge and the kale looses nearly all of its bitterness when simmered. But the real stars of the meal aren’t the main ingredients. It’s the coconut milk, coriander, and cumin that gives this stew such a full and satisfying flavor profile. We prepared a lot for just the two of us, but had no problem finishing it. If we had had a loaf of crusty bread on hand, the pot would have been cleaned and ready to go by the time we got done with it.

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Fresh Off The Grid

Coconut Red Lentil Stew with Kale

4.8 from 15 ratings

Protein-rich red lentils, hearty kale, and flavorful coconut milk are simmered together to make this quick and easy red lentil stew.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Makes: 2 servings

Ingredients Instructions Notes

Ingredients

  

1x2x3x?

• 1 tablespoon olive oil
• 1 large shallot chopped
• 3 cloves garlic minced
• 1 ½ teaspoon coriander
• 1 teaspoon cumin
• ¼ teaspoon cayenne
• 14 oz can diced tomatoes with juices
• 14 oz can broth or bouillon equivalent
• 2 tablespoons coconut milk powder
• 1 cup red lentils
• 1 teaspoon salt
• 2 cups chopped kale

Instructions

 

1. Over medium heat, saute shallot in olive oil until beginning to soften, about 2 minutes. Add the minced garlic, cumin, coriander, and cayenne and saute 30 seconds, until fragrant.
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, and serve immediately. This would be great topped with some chopped cilantro or a squeeze of lime!

Notes

Substitution: If using canned coconut milk, it's better to cook the red lentils first, then add the coconut milk. The high-fat content of the canned coconut milk seems to inhibit the red lentils from properly hydrating.  

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Nutrition (per serving)

Calories: 574kcal

Nutrition is an estimate based on information provided by a third-party nutrition calculator

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