Coconut lentil stew

ble Coconut LENTIL STEW RECIPES

From Singita’s Recipe Book

The culinary experience at Singita's lodges and camps is an integral part of any visit to these incredible wilderness areas. Each and every plate is an expression of the company's commitment not only to creating an outstanding food offering that perfectly complements the exquisite surroundings in which guests find themselves, but to the importance of practising environmental sustainability at every level, including in the kitchens. For the first time, and in celebration of the brand's gourmet evolution, Singita has brought together traditional and more contemporary African-inspired recipes in a beautiful, 274-page cookbook, giving you a taste of safari at home.

SERVES 4

WHAT YOU WILL NEED

1 medium onion, finely chopped 2 garlic cloves, finely chopped 6cm long piece of ginger root, peeled and finely grated 120g brown lentils 1 tin (410g) crushed tomatoes 30ml extra-virgin olive oil handful of coriander leaves, finely chopped, plus leaves for serving generous pinch of kosher salt freshly ground pepper to taste 625ml water 1 tin (400ml) unsweetened coconut milk, shaken well

WHAT YOU NEED TO DO

Heat oil in a medium saucepan over medium heat. Cook onion for 8 to 10 minutes, stirring often, until softened and golden brown.

Add garlic and ginger and cook, stirring, for about 2 minutes. Add lentils and cook, stirring, for 1 minute. Add tomatoes, coriander, salt, water and coconut milk.

Bring mixture to the boil, then reduce the heat and simmer, stirring occasionally, for 20 to 25 minutes or until the lentils are tender with coriander.

Enjoy!