I N S T R U C T I O N S

start by peeling and finely chopping the onions and garlic

rinse the lentils until the water runs clear

heat the coconut oil in a pot, add your spices, onions, and garlic, and sauté everything until the onions become translucent and fragrant

add the lentils, stir well and deglaze everything with the coconut milk and the tomatoes

let the stew simmer gently over medium heat and stir regularly to prevent sticking to the bottom of the pot

meanwhile, chop the coriander and parsley finely, and add half of each to the pot while reserving the other half as a topping

the stew is ready when the lentils are soft and on the verge of falling apart (you can always add water during cooking if there is not enough liquid)

serve the stew in your bowls and top it with fresh herbs, a squeeze of lemon and your optional pickled red onions.