Organic Emily

Red Lentil Stew

Red Lentil StewThis creamy and delicious  vegan dish will leave you feeling great and very satisfied!  I love that I can throw it all into the crock-pot and have dinner ready when we want it.  Be sure to use red lentils as it gives this dish a very different texture and do not substitute with light coconut milk.


2 onions, finely chopped

6 garlic cloves, crushed and minced

2 tbsp. olive oil

1 tbsp. minced fresh ginger

1/2 tsp. ground coriander

1/2 tsp. ground cumin

1/2 tsp. cinnamon

1/2 tsp. tumeric

1/8 tsp. ground cardamon

1/8 tsp. red pepper flakes

4 cups water

1 (15-oz.) can coconut milk

2 1/4 cups red lentils (about 1 pound), rinsed

6 carrots, peeled and chopped

4-6 plum tomatoes, cored and chopped

1 cup frozen peas

salt and pepper

1/4 cup fresh cilantro, chopped


In a large skillet saute the onions, garlic and oil on medium heat until softened.  Add the spices and mix well.  Pour into the crock-pot and add the water, lentils, coconut milk and carrots.  Cook on low for 6-8 hours or on high for 3-5 hours.  During the last 10 minutes of cooking add the tomatoes, peas, cilantro and salt and pepper to taste.  Serve with Homemade French Bread

Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 awesome kids, yoga/pilates instructor, a clinical and master herbalist, licensed massage therapist and soon to be traditional naturopath. She is a very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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