Lentil coconut milk stew is very easy to cook, a bit spicy and perfect for warming up during the cold months. Contains plenty of carbohydrates, and a lot of protein and healthy fat.

Ingredients:
400 g red lentils
4 potatoes
250 g champignon mushrooms
1/2 can of coconut milk (about 200 ml) (I used the Biona Light)
2 garlic cloves
1 onion
1 tsp olive oil
1 tsp curry
1 tsp spicy paprika
1 tsp ground ginger
salt to taste

Directions:
In a pot, boil the lentils – add more than enough water to cover them completely. Meanwhile, peel the potatoes and cut in small cubes, then add in the lentil pot to boil. Slice the onion and garlic, and cook in a pan together with sliced champignons and some olive oil. When they’re almost done, add the spices and salt, if needed.
When the lentils and potatoes are practically ready (check if potatoes are ready), add the contents of the pan to the pot. Continue cooking it a little longer, then drain all of the water (or use a strainer). Once all of the ingredients are back in the pot, add the coconut milk.
Mix thoroughly and – voilà! The final result should be a stew that’s not too runny and not too thick – it takes very little time for the lentils to cook.

Nutrition facts:
1 serving – 150 g – 309 Cal, Protein-18, Carbs-45, Fats-6.5