Name: Red Curry & Pineapple Lentil Stew with Rice
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 Small Onion; 4-5 Cloves Garlic (Or 2 1/2 tsp already minced garlic from jar); 2-3 tsp Ginger Paste (This is found in the produce section; or can use 2 sugar-cube size chunks of fresh ginger ); 1-2 Tablespoons Olive Oil (I used 2 Tablespoons); 2 tsp Gluten Free Soy Sauce (I used low sodium type); 1 28 oz. Can Crushed Tomatoes; 1 20 oz. Can Crushed Pineapple (Do not drain the juice...use the entire contents of can); 1 20 oz. Can Pineapple Tidbits ((optional) I usually use 3/4 of the can); 1-2 Tablespoons Red Curry Paste (I add 1/2 Tablespoon at a time and taste-test as stew simmers...I usually add 1 1/2 T total); 1 1/2 Cups Lentils (I use the Green variety); 2 Cups Water; 1 1/2 - 2 Cups Plain Coconut Milk (Added 1/2 cup at a time until desired consistency is reached); 1/8-1/4 tsp Ground Cinnamon; 2-4 Cups Rice, cooked (Any variety is fine; amount is up to you)

Red Curry & Pineapple Lentil Stew with Rice

Jump to Recipe

This delightful dish is one of my "go to" recipes for when I'm in the mood for a sweet, savory and filling vegetarian meal...although, I have added shredded chicken to this dish and it's delicious! I hope you enjoy this easy and yummy stew 🙂

Print Recipe Pin Recipe

Prep Time 5

Cook Time 45

Total Time 50

Course Appetizers, Lunch, Main Dish, Soup, Stew

Servings 10 Servings

Ingredients

1 Small Onion
4-5 Cloves Garlic Or 2 1/2 tsp already minced garlic from jar
2-3 tsp Ginger Paste This is found in the produce section; or can use 2 sugar-cube size chunks of fresh ginger
1-2 Tablespoons Olive Oil I used 2 Tablespoons
2 tsp Gluten Free Soy Sauce I used low sodium type
1 28 oz. Can Crushed Tomatoes
1 20 oz. Can Crushed Pineapple Do not drain the juice...use the entire contents of can
1 20 oz. Can Pineapple Tidbits (optional) I usually use 3/4 of the can
1-2 Tablespoons Red Curry Paste I add 1/2 Tablespoon at a time and taste-test as stew simmers...I usually add 1 1/2 T total
1 ½ Cups Lentils I use the Green variety
2 Cups Water
1 ½ - 2 Cups Plain Coconut Milk Added 1/2 cup at a time until desired consistency is reached
1/8-1/4 tsp Ground Cinnamon
2-4 Cups Rice, cooked Any variety is fine; amount is up to you

Instructions

Gather the ingredients.
Using a food processor, finely mince the Onion, Garlic and Ginger.
In a large skillet, heat the Olive Oil over medium-low and add the minced Onion mixture. Saute for about 5 minutes.
Add the Soy Sauce, Crushed Tomatoes, Crushed Pineapple and 1/2 Tablespoon at a time of the Red Curry Paste to the skillet. Mix until well-blended. Let cook down for about 5-7 minutes.
Next, add the Lentils and Water. Reduce temperature to low and Simmer for about 20 minutes.
Lastly, add the Coconut Milk (1/2 Cup at a time) and Cinnamon (add some Pineapple Tidbits at this point, if you're adding them). Mix well and continue simmering for at least 15 minutes.
Once the Lentils are tender, serve over cooked Rice or all by itself. Enjoy!

Notes

This recipe is so versatile and easy...add, replace, increase or decrease ingredients as you desire (i.e. we like our Lentil Stew on the sweet side, so I add the entire can of Crushed Pineapples and 3/4 of the can of Pineapple Tidbits).