Butternut Squash Coconut Lentil Stew
Tickle your taste buds with this super simple yet scrumptious stew.
Servings 6
Ingredients
- [b]Stew[/b]
- 1 cup yellow split pigeon peas (toor dal)
- 2 18.8 oz cans of Campbell's Homestyle Butternut Squash Bisque
- 1 cup Roma tomatoes, diced
- 1/2 cup dried shredded coconut (unsweetened)
- 1/2 teaspoon tumeric
- 1 teaspoon cumin
- 4 cups of Silk Original Coconut Milk
- [br]
- [b]Spice Oil[/b]
- 2 tablespoons coconut oil
- 2 teaspoon black or brown mustard seeds
- 1/2 teaspoon crushed red pepper flakes
- 1 garlic clove minced
- 1 1/2 teaspoons kosher salt
- 1 tablespoon honey
- 1 lime, juiced
- 1/4 cup flat leaf Italian parsley or cilantro
Instructions
- Rinse the yellow split pigeon peas in a couple of changes of water. Remove any stones or off color peas.
- In a large soup pot, add the pigeon peas, tomato, coconut, turmeric, cumin and Silk Coconut Milk. Bring to a low simmer, cover and let cook for 30 minutes.
- Remove the lid, add the Butternut Squash Bisque and simmer uncovered for an additional 30 minutes.
- In a small sauté pan, add the oil over medium high heat. Heat until the oil is almost smoking, add the mustard seeds and cover with a lid, they will pop.
- Once the popping has died down, add the red pepper flakes and cook for an additional 30 seconds.
- Add the garlic and salt and cook for another 30 seconds.
- Pour into soup pot and stir to combine.
- Finish the stew with honey, lime juice, parsley (or cilantro.)