Golden Lentil Stew with Spiced Coconut Crackers

Ingredients

• •1 cup red lentils, rinsed
• •4 cups vegetable broth
• •1 medium onion, diced
• •2 garlic cloves, minced
• •1 inch piece of ginger, grated
• •1 medium carrot, diced
• •1 medium potato, diced
• •1 cup canned coconut milk
• •1 teaspoon turmeric
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1/2 teaspoon ground cinnamon
• •1/2 teaspoon cayenne pepper (optional)
• •Salt to taste
• •Fresh cilantro for garnish
• •1 cup all-purpose flour (for crackers)
• •1/4 cup shredded coconut (unsweetened, for crackers)
• •1/2 teaspoon ground turmeric (for crackers)
• •1/4 teaspoon chili powder (for crackers)
• •1/4 cup coconut oil (melted, for crackers)
• •3-4 tablespoons water (for crackers)

Instructions

1. 1

   Rinse the red lentils thoroughly under cold water until the water runs clear, then set them aside.

2. 2

   In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.

3. 3

   Stir in the minced garlic, grated ginger, turmeric, ground cumin, ground coriander, cinnamon, and cayenne pepper (if using). Cook for 1-2 minutes, stirring frequently, until fragrant.

4. 4

   Add the diced carrot and potato to the pot, stirring to coat them in the spices.

5. 5

   Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils and vegetables are tender.

6. 6

   Stir in the canned coconut milk and season with salt to taste. Simmer for an additional 5 minutes to let the flavors meld together.

7. 7

   While the stew is simmering, prepare the Spiced Coconut Crackers. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

8. 8

   In a mixing bowl, combine the all-purpose flour, shredded coconut, ground turmeric, chili powder, and a pinch of salt. Stir to mix.

9. 9

   Add the melted coconut oil to the dry ingredients and mix until crumbly. Gradually add water, 1 tablespoon at a time, until the dough comes together into a ball.

10. 10

    Roll out the dough on a floured surface to about 1/8-inch thickness. Cut into desired cracker shapes and transfer to the prepared baking sheet.

11. 11

    Bake the crackers for 12-15 minutes, or until golden and crisp. Allow them to cool completely before serving.

12. 12

    Serve the golden lentil stew hot, garnished with fresh cilantro, alongside the spiced coconut crackers. Enjoy!