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Author Notes: An amazing everything-but-the-kitchen-sink stew. I love the textures and flavors playing in this dish. A bit of a crunch, yet so creamy. Some spices, but well-rounded by the sweetness of a secret ingredient: Banana. —burp_excuzme
- 1 garlic clove
- 1/2 onion
- 1/2 cup ground beef (or Quorn mince)
- 1 carrot, minced
- 1 cup red lentil
- 1/2 cup edamame
- chicken broth (or vegetable broth)
- 1 tablespoon apple cider vinegar
- 1 pinch curry powder
- dashes salt and pepper to taste
- splashes coconut milk
- 1 handful small banana
- handfuls dried coconut (unsweetened)
- Cook garlic, onion, carrot, and Quorn mince together in a large pot or skillet, until fragrant and the vegetables are kind of soft.
- Throw in the red lentils and edamame with the broth.
- Flavor and season with vinegar, s&p, curry powder, cumin powder, garam marsala, cayenne pepper. Remember to TASTE and TEST!
- Add more broth as necessary. Bring to a boil and simmer until the lentils are all cooked through.
- Stir in coconut milk, and banana. Mix until smooth and thick. Serve with coconut sprinkled on top.
- This recipe was entered in the contest for Your Best Lentils
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.