Vegan Arroz con Coco and Lentil Stew

Ingredients

• 2 cups Rice
• 1 can Coconut Milk
• 1 cup Lentils (brown)
• 4 cups Vegetable Broth
• 1 medium Tomato
• 1/2 medium Onion
• 2 cloves Garlic
• 1/2 tsp Cumin
• 1/4 cup Cilantro
• 1/2 medium Bell Pepper

Instructions

1. 1Prepare the Arroz con Coco: In a medium saucepan, combine the 2 cups of Rice and the 1 can of Coconut Milk. Bring to a boil over medium-high heat (350°F / 175°C), then reduce heat to low (250°F / 120°C), cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Let it stand, covered, off the heat for 5 minutes.
2. 2Prepare the vegetables for the stew: Finely chop the 1/2 medium Onion. Mince the 2 cloves Garlic. Dice the 1 medium Tomato. Dice the 1/2 medium Bell Pepper.
3. 3Start the Lentil Stew: Heat a large heavy-bottomed pot or Dutch oven over medium heat (300°F / 150°C). Add the chopped 1/2 medium Onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
4. 4Add aromatics and vegetables: Add the minced 2 cloves Garlic and diced 1/2 medium Bell Pepper to the pot with the onions. Cook for another 3-4 minutes, stirring constantly, until the garlic is fragrant and the bell pepper begins to soften.
5. 5Add lentils and spices: Stir in the 1 cup of Lentils (brown), the diced 1 medium Tomato, the 1/2 tsp Cumin, and the 4 cups of Vegetable Broth. Bring the mixture to a boil over high heat (375°F / 190°C).
6. 6Simmer the stew: Once boiling, reduce the heat to low (250°F / 120°C), cover the pot, and simmer for 30-40 minutes, or until the 1 cup of Lentils (brown) are tender and have absorbed most of the liquid. Stir occasionally to prevent sticking.
7. 7Finish and serve: Fluff the Arroz con Coco with a fork. Ladle the lentil stew into bowls and serve alongside the Arroz con Coco. Garnish generously with the 1/4 cup of Cilantro.

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