Coconut Curry Lentil and Millet Stew

By devogirl

Great for a chilly night. Delicious served with yams.

~Gluten-Free Recipes for the Conscious Cook

Ingredients

• 1 cup red lentils, rinsed
• 1 cup millet, rinsed
• 4 cups cubed delicata squash
• 2 Tbsp curry powder
• 2 Tbsp dulse
• 2 (14-oz) cans coconut milk
• 3 1/2 cups water
• 1 cup chopped cilantro
• 1 1/2 tsp grated fresh ginger
• 1 tsp sea salt

Details

Servings 6
Adapted from google.com

Preparation

Step 1

Combine the lentils, millet, squash, curry powder and dulse in a soup pot. Add the coconut milk. Pour some of the water into the coconut milk cans to get all the milk out. Stir everything together, then bring to a boil over med-high heat. Lower the heat, cover, and simmer for about 20 minutes, until the lentils practically dissolve and the millet is tender.
Stir in the cilantro, ginger and salt. Taste and adjust seasonings if desired.