Lentil stew is a great new discovery. Lentil stew goes well with warm chapati, a flat bread made of wheat flour. It is easy to make and quick for those days when you don’t have much time to cook a big dinner.
In Kenya, chapati is served with ndengu (green grams), but after searching all over the place for this exotic bean, in the USA, I opted to use green lentils and have never regretted it. Unlike ndengu, lentils are easy to cook and do not need overnight soaking.
- 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.
- Add coconut milk, stir serve hot with Noodles, Chapati* or Rice.
Enjoy your healthy meal with family any time of the week.
If you would rather cook with ndengu rather than lentils, here is how:
Soak the ndengu (green grams) overnight. (just like you would with a pot of beans)
Place in cooking pot, cover with water and bring to a boil.
Simmer for about 30 minutes.
Check if done, should be soft when squeezed