Clay Pot Lentil and Vegetable Stew with Coconut

Slow-cooked vegetables and lentils sealed in a clay pot with coconut, creating a deeply aromatic stew with tender textures.

Cuisine: Nepali

Category: Asian

Prep: 25 minutes. Cook: 60 minutes.

Serves 4.

Ingredients

• 1 cup, rinsed green lentils
• 2 medium, peeled and diced potatoes
• 1, diced carrots
• 1/2 cup green peas
• 1 tbsp coconut oil
• 1, finely chopped onion
• 2 cloves, minced garlic
• 1 tsp turmeric
• 1/2 tsp cumin seeds
• 2 cups vegetable broth
• 1/4 cup grated coconut
• 2 tbsp all-purpose flour

Instructions

1. Step 1: Heat 1 tbsp coconut oil in a deep clay pot over medium heat. Add 1 finely chopped onion and cook for 5 minutes until golden, stirring occasionally.
2. Step 2: Add 2 minced garlic cloves, 1 tsp turmeric, and 1/2 tsp cumin seeds, and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 cup rinsed green lentils, 2 diced potatoes, 1 diced carrot, and 1/2 cup green peas, then pour in 2 cups vegetable broth and season with salt.
4. Step 4: Bring to a gentle simmer, then cover the pot and seal the edges with a flour paste made from 2 tbsp all-purpose flour mixed with 2 tbsp water.
5. Step 5: Place the pot on low heat and cook for 45 minutes until vegetables are tender and lentils are soft, checking occasionally to prevent sticking.