This Mushroom, Lentil & Coconut Stew is a delicious, inexpensive vegan supper that everyone needs to try. This is to be enjoyed all year round and from experience I can tell you it also tastes delicious cold so pop it in a lunchbox for tomorrow. Enjoy.
Ready in 25 minutes
1 tbsp of olive oil
1 onion, diced
2 cloves of garlic, diced
200g mushrooms, sliced
100g of black lentils
1 can of coconut milk
1 bay leaf
Salt and pepper
50g kale, sliced
Heat the oil in a pot to a medium heat, add the onion and fry for 5 mins.
Add the garlic, mushrooms and lentils and stir well.
Pour over the coconut milk, water, bay leaf, season and simmer for 20 mins.
Add the kale and simmer for another 10 then serve.