Lentil Stew

Lentil Stew

This sludgy lentil stew is the thing that my boyfriend and I cook the most at home. And, we're chefs, so we definitely know what we're talking about. Juuust kidding. We eat like 5-year-old kids at home and this is pure comfort. Runner up to this is plain pasta with a little parm, which we call "pasta pura" (pure pasta). Maybe Studio Lunch for next week... But this week I shared the stew with the stu and it was a hit. 

Serves 6.



2 cup red lentil

2 cups white rice (long or short grain is fine - no sushi rice)

1 large white onion (or two smallish)

1 can unsweetened coconut milk

3 cups chicken stock (or veg stalk/water if you're veg)

2 teaspoons turmeric

1 bay leaf

1 chili, optional

Olive oil




Dice the onion. Sauté in about 4 tbs olive oil with salt. Wash the lentil and rice well until the water runs clear. Add the drained lentil and rice to the pot. Sauté for 5 minutes. Add the turmeric. Add the coconut milk. Bring to a boil. Add the chicken stock. Cover and turn heat to low. Cook for 25 minutes until the lentils and rice are tender. If it's drying out, add a little more water. I like the consistency to be like a heavy porridge and the rice slightly overcooked, like congee. Splash with a tiny bit of coconut milk right before serving. Serve with cilantro on the side, or if you think cilantro taste like soap then don't. Drizzle the stew with olive oil.



Originally published on October 20, 2022 in STUDIO LUNCH, the Gohar World text newsletter. Text "YUM" to 833-648-0911 or subscribe here to get the recipe first.

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