A cozy casserole of red lentils, potatoes, carrots, and tomatoes enriched with coconut milk — simple, nourishing, and perfect for chilly days.

Yield: 2 L casserole, serves 6 | Prep & Cook: 40 min | Total: 40 min

Ingredients

• 2.5 dl (1 cup) red lentils
• 250 g (8.8 oz) potatoes (waxy or for mashing)
• 100 g (3.5 oz) carrots
• 3.5 dl (1.5 cups) water
• 120 g (4.2 oz) onion (1 medium)
• 2 garlic cloves
• 8 dl (3.4 cups / 755 g / 5 tomatoes) crushed tomatoes
• 1 tbsp salt
• 1 bay leaf
• 1 dl (0.4 cup) coconut milk
• Fresh basil, to taste

Instructions

1. Rinse the red lentils thoroughly in a fine-mesh strainer under running water.
2. Wash the potatoes and carrots, then cut them into small cubes.
3. In a large casserole, combine the water, carrots, potatoes, and lentils. Bring to a boil over medium heat.
4. If using fresh tomatoes, crush them in a blender without adding water. Canned crushed tomatoes work equally well.
5. Finely chop the onion and mince or press the garlic.
6. Add the crushed tomatoes, onion, and garlic to the casserole and continue simmering.
7. Season with salt and the bay leaf. Cook until the carrots and potatoes are tender, stirring occasionally to prevent sticking.
8. When the vegetables are fully cooked, stir in the coconut milk and let it simmer briefly.
9. Remove from heat, allow to cool slightly, and serve warm.

Tips & Variations

• For quicker cooking, use a pressure cooker: combine all ingredients and reduce the cooking time.
• For a creamier consistency, gently mash some of the lentils and potatoes before serving.
• Serve with toasted bread or steamed potatoes for a more filling meal.
• Garnish with fresh basil or drizzle with a little extra coconut milk for a bright presentation.