- 2 tbsp olive oil or coconut oil
- 1 red onion, diced
- 3 cloves garlic, minced
- 1 cup red lentils
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 tbsp red curry paste
- 1 tsp Harissa paste (adjust for heat preference)
- 4 cups chicken broth
- 1 can (14 oz) coconut milk (optional for creaminess) I left this out for mine- but feel free to add it.
- Salt and pepper to taste
- Fresh herbs (such as cilantro or parsley) for garnish
Rice-Quinoa Side
- ½ cup jasmine rice
- ½ cup quinoa puffs
- 2 cups water or broth, plus a pinch of salt
Prepare the Rice-Quinoa Side:Rinse the rice and quinoa under cold water. In a medium saucepan, bring water or broth to a boil with a pinch of salt.Add rice and quinoa, lower the heat, cover, and simmer for 15–20 minutes, or until the liquid is absorbed and grains are tender. Fluff with a fork and set aside. Make the Stew:In a large pot or Dutch oven, heat the oil over medium heat. Add the red onion and garlic, and sauté until the onion becomes translucent, about 3 minutes. Add the carrots and celery, stirring occasionally, and cook for about 5 minutes until they begin to soften.Stir in the red curry paste and harissa, mixing well to coat the vegetables. Pour in the chicken broth, and bring to a gentle boil. If you’re using coconut milk, add it now for extra richness.Make sure you rinse your lentils before adding them to your pot. Add the full cup of lentils to you pot. Lower the heat to a simmer and cook for 20–25 minutes, or until the vegetables are tender and the flavors meld together.Season with salt and pepper to taste. Serve:Spoon a serving of the rice-quinoa mixture into bowls and ladle the stew over the top.