Hearty Lentil Stew

Coconut adds a sweet touch, and cumin a dash of spice (plus antioxidants), to a dish loaded with heart-healthy fiber.


  • 1 cup(s) lentils, picked through and rinsed
  • 1 3/4 cupvegi broth
  • 1 tablespoon(s) vegetable oil
  • 1 tablespoon(s) cumin seeds
  • 2 shallots, thinly sliced
  • 1/3 cup(s) sweetened shredded coconut
  • 1 large (10-ounce) Yukon gold potato, peeled and cut into 1/4-inch cubes
  • 6 ounce(s) baby spinach
  • 1/4 teaspoon(s) salt


  1. In 2-quart saucepan, combine lentils, broth, and 1 cup water. Heat to boiling on high. Cover and reduce heat to medium-low; simmer 15 minutes or until tender.
  2. Meanwhile, in deep 12-inch skillet, heat oil on medium until hot. Add cumin seeds and cook 15 to 30 seconds or until fragrant, stirring. Add shallots and coconut; cook 3 minutes or until golden brown, stirring occasionally. Stir in potatoes and cook 2 minutes. Carefully pour lentil mixture into skillet; stir to combine. Cover and cook 10 minutes.
  3. Stir in spinach and salt. Cook 2 minutes or until spinach is wilted, stirring.

Nutritional Information
(per serving)

Calories 305
Total Fat 7g
Saturated Fat 3g
Sodium 420mg
Total Carbohydrate 47g
Dietary Fiber 20g
Protein 17g

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