Kenyan Lentil Stew (Githeri) with Coconut Milk

Ingredients

• 1 cup Brown Lentils
• 1 cup Corn Kernels
• 1 cup Kidney Beans
• 1 can Coconut Milk
• 1 medium Onion
• 2 cloves Garlic
• 1 tsp Ginger
• 0.5 tsp Turmeric
• 0.5 tsp Cumin
• 0.25 cup Cilantro
• 2 cups Vegetable Broth
• 2 tbsp Cooking Oil
• 1 tsp Salt
• 0.5 tsp Pepper

Instructions

1. 1Rinse the 1 cup of brown lentils, 1 cup of corn kernels, and 1 cup of kidney beans under cold running water until the water runs clear, then drain them well.
2. 2Peel and finely dice the 1 medium onion. Peel and mince the 2 cloves of garlic and the 1 teaspoon of ginger.
3. 3Heat the 2 tablespoons of cooking oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the diced onion, minced garlic, and minced ginger. Cook, stirring often, for 5 to 7 minutes, or until the onion is softened and translucent, and the mixture is fragrant.
4. 4Add the 0.5 teaspoon of turmeric and 0.5 teaspoon of cumin to the pot. Stir constantly and cook for 1 minute more, until the spices are fragrant.
5. 5Add the rinsed 1 cup of brown lentils, 1 cup of corn kernels, and 1 cup of kidney beans to the pot. Pour in the 1 can of coconut milk and the 2 cups of vegetable broth. Season with 1 teaspoon of salt and 0.5 teaspoon of pepper. Stir everything together well. Bring the mixture to a boil.
6. 6Once boiling, reduce the heat to low, cover the pot, and let it simmer for 40 to 50 minutes. Stir occasionally to prevent sticking. The stew is ready when the lentils are tender and have absorbed most of the liquid. If it seems too thick, you can add a splash more vegetable broth or water.
7. 7Remove the pot from the heat. Stir in the 0.25 cup of chopped cilantro.
8. 8Serve the Kenyan Lentil Stew hot.

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