On A Chilly Evening Lentil and Coconut Stew

[Alberta Louise]

On A Chilly Evening Lentil And Coconut Stew

Serves 4

4 cans brown Lentils

2 large tomatoes, chopped

1 red Chilli, cut on the diagonal

8 Cobettes Corn, previously air-ovened for the kernals

3 tbsps fresh Coconut, grated

2 teaspoons Chipotle powder or 2 Chipotles in Adobo sauce

1 tsp dried Thyme

1 tsp dried Coriander leaf

1 tsp Cumin

1 tsp Turmeric

1 tsp red Chilli paste

1 tsp Garlic paste

2 tsp Ginger paste

10 small Scallions, finely cut

2 cloves fresh Garlic, crushed

1 bunch of fresh Coriander

A small pinch of Cayenne

Salt and Pepper to taste

2tbsps olive oil

Salt and Pepper to taste

Fry the herbs in Olive oil, add the lentils and air-ovened kernals of corn. Garnish with fresh coriander. Serve with Rye bread and a plant-based spread.