Coconut Lentil Stew

Here is written documentation of the fever dream that is this stew

Ingredients

Some red lentils

A honk of fresh ginger 

Enough garlic to say “Oh shoot, she's in there!”

1 can of coconut milk

Turmeric

Ground coriander

½ onion 

Beef Supremo Chorizo

Chicken or vegetable stock

Potatoes

Prep

Pour out an amount of lentils that makes you think, “yea that’s a good amount!” then remove a third of the lentils. Those little guys love to grow and expand so be prepared, this isn't Strega nonna with the pasta pot. 

Place the lentils in a bowl, cover them with water then rub them between your hands. The water should become fairly cloudy by now, so tip out the cloudy water and repeat till the water is clear. Let them sit while you finish prepping the rest of the ingredients.

Thinly slice the garlic and onion. Dice up the potato.

Get your grater out and begin to grate enough ginger that makes you think “Oh shoot that might be too much!” Then grate more. We don’t want subtlety here, we want cleared sinuses and a clear conscience. 

Cooking

Take out a soup pot, your mom’s orange Dutch oven should work beautifully if it's not holding last night’s pot roast in the fridge. Melt a thin layer of olive oil and butter on medium heat, then add black pepper (again, pre-cracked does not count), coriander powder, turmeric powder, any other spice you might enjoy, and the garlic, onion, and ginger. Stir until everything is coated with the spices then add the chorizo. The chorizo releases fat and seasoning so the low amount of butter and olive oil before will be made up for with the chorizo. Mix until the meat begins to spice up the rest of the veggies. Add your diced potatoes and any other root veggie you’d want to add like carrots, parsnips, or celery before adding a hefty pinch of salt. 

Let it cook down till the onions are soft and the potatoes are still a little firm, stirring occasionally before draining the lentils and adding them to the pot. Give it a quick mix before topping it off with enough coconut milk and stock to submerge the lentils and veggies. 

Cover with a lid and let it simmer for about 10 minutes, stirring occasionally. At this point feel free to make the Green Sauce to pop on top with some sour cream.

Once the stew has thickened and the potatoes are soft, dish it out and eat with some crusty bread or thicc toast.