Lentil stew is a great new discovery. After having a hard time finding “Ndengu” or green gram beans, I opted for green lentils and have never regretted it. Unlike “Ndengu”, lentils are easy to cook and do not need the overnight soaking and hours to cook.
- 2 Tbsp vegetable oil
- 1 lb ground Turkey
- 1 tsp salt
- 1 tsp cayenne pepper
- 2 tsp ground black pepper
- 1 ½ cups Lentils
- 2 cups water
- 1/2 cup of coconut milk
- 2 tsp Royco mchuzi mix* or 2 cubes chicken bouillon cubes
A good substitute is chicken buillon cubes.
- In a skillet, heat oil, brown the turkey, season with salt, cayenne and black pepper.
- Add lentils, water and bring to a boil. Simmer for 15 min.
- Add Royco/ chicken buillon cubes, stir and cook another 10 -15 minutes or until lentils are soft. 5081
- Add coconut milk, stir serve hot with Noodles, Chapati* or Rice.
*Chapati is similar to tortillas, paratha, roti, nan or pita bread. Chapati are eaten warm with any kind of stew. You can find Chapati ( we get the bag of 30) and Parathas in the freezer section of your local Indian store.
Enjoy your healthy meal with family any time of the week.
If you would like to see how to cook Ndengu (green grams) check out this Ndengu Recipe.