Tag Archives: Coconut

Red Lentil Coconut Curry Stew

1 Mar


It’s been over two weeks now since the beginning of the Lenten season, and I talked briefly about what I did for Lent last year, but I wanted to share more throughout the season this year. In recent years I have become more interested in the practice of fasting as part of my Christian walk. I never really had much exposure to fasting growing up but I like how abstaining from something becomes a call to prayer, something of which I would like to do more.


Last year Sean and I decided to follow an Orthodox-like Lenten fast of no meats, dairies, or rich oils during the week and feasting on Sundays. This year I have decided to give up meat, cheese, and Starbucks. I know Starbucks seems kind of odd, but I felt I was becoming dependent on Vanilla Spiced Chai Lattes. I try my best to follow these guidelines during the week, and feast on Sundays, but as I am human I find myself slipping up more than I would like. But, that’s also a beautiful reminder to me, that when I mess up I can always start the next morning afresh.


Here is one of my favorite Lenten meals, Red Lentil Coconut Curry. It’s full of rich flavors and so very comforting on a cool spring evening.

Red Lentil Coconut Curry Stew


1 tablespoon oil of your choice
1 small onion diced
2 carrots sliced
2 cloves garlic minced
1 tablespoon fresh ginger minced
1 to 2 tablespoon curry powder (Depending on your taste)
3 tablespoons tomato paste
1 sweet potato cut in 1/2 cubes
1 cup red lentils
3 cups vegetable stock
1/2 14oz. can coconut milk
yogurt and cilantro to garnish


  • In a large heavy bottomed pan (I like to use my dutch oven) heat oil at medium high heat until warm. Add in the onion and carrots and cook for about 5 minutes until soft.
  • Stir in the garlic, ginger, and curry powder and let cook for about 1 minute.
  • Stir in the tomato paste, sweet potatoes, lentils, coconut milk and veggie stock. Bring to a boil and then cover and reduce heat to a simmer and cook for 30 minutes. Stir every once and a while to make sure nothing is sticking to the bottom.
  • If you want your meal to be more soup-like you can serve now, or if you would like a more stew-like consistency uncover and cook for about 5 more minutes.
  • Garnish your stew with a dollop of yogurt and some cilantro, or serve over brown rice if you’d like.

I hope you enjoy the stew and I would love to hear about some of the ways you observe the Lenten season.

Granola Goodness!

23 Feb


WARNING!!! If you make this granola and then eat it all that day it is not my fault. I will not be held liable.


Seriously folks, this granola is delicious and easy to put together. The hardest part is not eating it all right when it comes out of the oven.


Chocolate Crunch Granola

Makes approximately 4 cups of granola


3 cups old fashioned oats
1/2 cup chopped raw almonds
3/4 cup unsweeted dried coconut
1/4 cup finely chopped dark chocolate
1 tablespoon flax seed
1/4 cup maple syrup
1/4 cup coconut oil
1/4 cup packed brown sugar
2 teaspoons vanilla extract
2 tablespoons cocoa powder
1/2 teaspoon salt


  • Pre-heat your oven to 325 degrees and line a large rimmed baking sheet with parchment paper.
  • In a large bowl mix together the oats, almonds, coconut, dark chocolate and flax seeds.
  • In a small sauce pan melt the coconut oil, brown sugar, and maple sugar together (This can also be done in the microwave). Then stir in the vanilla, cocoa power and salt into the mixture off the heat.
  • Pour the liquid mixture over the dry mixture and mix together thoroughly.
  • Pour everything onto the lined baking sheet and take a spatula and press down the mixture into one solid sheet of granola that’s less than half an inch thick.
  • Bake for 40 minutes, then let cool for an hour before breaking up the granola into bite sized clusters. Then enjoy!

Ready for the week’s breakfast!


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