Favorite Curried Red Lentil & Chickpea Stew with Cauliflower & Sweet Potato

This stew, heavy with red lentils, cauliflower, sweet potatoes, chickpeas, and coconut milk, may seem like a bit of an "everything but the kitchen sink" type of recipe, and you wouldn't be wrong if you guessed that. One cold evening last winter, I pranced around the kitchen adding this and that to the Instant Pot, letting the ingredients lead the way. It's almost by accident that this stew is what it is, but ever since it's become a favorite at our table. 

I am a big fan of Indian Daal, but sometimes wish it had a bit more to it. Extra veggies, or something to chew on. That desire is what lead me to this soup in the first place, I think, which is why I know you'll love it: it's the same spicy, savory flavor of Indian Daal, but with a new age twist incorporating cauliflower, sweet potato, and chickpeas. 

Cauliflower & sweet potatoes go with coconut curry like they were made for it. Their starchiness and subtle sweetness are the perfect backdrop for ginger, garlic, and brown mustard seeds. A splash of lime brightens everything. And chickpeas--far and away my favorite legume- make this soup feel more substantial than a regular lentil soup. 

Soak your lentils throughout the day (or even overnight) to make them easier to digest. This has the added benefit of making them cook faster too. After just a few minutes in an electric pressure cooker, the lentils are creamy and soft. 

P.S., Snow is falling slowly out our window right now. It's barely snowed here this year, despite it already being January, so it feels like a treat. We're going to need a cozy stew to warm us up this evening! This stew is just the thing to bring spoonfuls of cozy to your guests. 💛

For a legume-free recipe inspired by these same flavors, try my Butternut Squash Coconut Curry (it's Paleo-friendly and vegetarian/vegan). 

Favorite Curried Red Lentil & Chickpea Stew with Cauliflower & Sweet Potato

Published January 30, 2018 by Caitlin Sherwood

Serves: 8   |    Total Time: 15 active minutes

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Ingredients:

• 2 cup dry red lentils
• 1 teaspoon coconut oil 
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 medium onion, diced
• 3-4 cups cauliflower florets
• 1 green chile pepper, minced (serrano or jalapeño— serrano is the more mild option)
• 2 cups diced sweet potatoes 
• 1 14-ounce can chickpeas, strained 
• 1 14-ounce can full-fat coconut milk
• 1 14-ounce can diced tomatoes
• 1 tablespoon ground curry powder
• 1 teaspoon ground cumin
• 1-1/2 teaspoon whole black mustard seeds 
• 1/2 teaspoon ground turmeric 
• 1/4 teaspoon each salt & ground black pepper, or to taste
• 3-4 cups vegetable broth 
• Garnish: lime wedges & minced cilantro 

Directions:

1. In the morning, place lentils in a soup pot and cover with water. Place a lid on the pot, and allow lentils to soak for 8-12 hours. Once ready to cook soup, pour lentils through a strainer, discarding the water. Set lentils aside for later use.
2. Turn Instant Pot to “Sauté” setting and heat coconut oil until it glistens. Add minced ginger, garlic, and diced onion to pot, and sauté until fragrant.
3. Add cauliflower, green chile, diced sweet potatoes, lentils, chickpeas, coconut milk, canned tomatoes, curry powder, cumin, mustard seeds, turmeric, salt & pepper to the pot and stir. Pour in enough broth to cover all the ingredients easily (there should be a about 1 inch of liquid over the top of the lentils), and then secure lid on Instant Pot. Turn to “Bean/Chili” setting, and set timer for 5 minutes with the vent in the sealed position.
4. When timer goes off, release pressure and stir stew. Ladle into serving bowls and sprinkle with minced cilantro and a lime wedge.

Paleo Chocolate Turtle Bars with Honey Caramel

This recipe started with a single sweet craving for caramel. I wanted it silky and coating apples as soon as the first days of fall hit. I wanted it chewy, lightly salted, and wrapped in little wax papers. Then, I wanted it gushing out between layers of chocolate. That's when I gave in. 

There is nothing like Halloween to get your sweet tooth going. I used to be a total sucker for those sugary fruit-flavored candies you would fill pillow cases with as a kid, but now I'm more for anything chocolate (which you might already know, just from perusing the dessert section of this site). Visions of chocolate layers is probably what ultimately did me in with that caramel craving.  

A word of warning: this caramel is ooey-gooey. Like, if you plan on taking the whole batch of bars out of the pan at once, make sure you have a plate or napkins handy. That ooey-gooey deliciousness can get a little sticky! But see all of those caramelly drips? They are what make this so sinfully good. Exactly what you'll want to dig into when you sit down to watch a scary movie tonight, or what you'll want to munch on between answering the door for trick-or-treaters.

But they're also not a Halloween exclusive--if you ask me, caramel and chocolate fit well with just about any holiday you name, even if that holiday is I-just-freakin-want-a-treat-right-now day. (Note: they are really good on those days. I know, because I had a few recently.) 

Paleo Chocolate Turtle Bars with Honey Caramel

Published October 31, 2017 by Caitlin Sherwood

Serves: 20   |    Total Time: 1 hour 15 minutes

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Ingredients:

For the Crust:
• 2 cups almond flour 
• 1/4 cup coconut flour
• 1/4 cup cocoa
• 1/4 teaspoon salt 
• 1/4 cup honey
• 1/4 cup butter

For the Caramel:
• 1 can (14 ounce) coconut milk
• 1/2 cup mild flavored honey 
• Pinch salt
• 1 tablespoon butter
• 1 teaspoon vanilla 

For the top:
• 1 cup chocolate chips 
• 1 tablespoon butter
• 20 whole pecans 
• 1 teaspoon sea salt or flake sea salt

Directions:

1. Preheat oven to 375°F and line a 9x9 glass baking dish with parchment paper.
2. Then, make the crust. In a medium mixing bowl, combine dry crust ingredients and whisk to minimize clumps. Then, in a small bowl, melt honey and butter. Pour melted butter and honey into dry mixture and stir with a spatula until a crumbly dough forms. It should stick together when you squeeze it between your pointer finger and thumb. Press the dough into the bottom of the prepared 9x9 pan in an even layer. Then, bake for 8-9 minutes, until fragrant. Set aside to cool.
3. Next, make the caramel. Add coconut milk and honey to a heavy-bottomed sauce pan. Bring to a gentle boil. While the stove heats, pour cold water into a medium side bowl or glass and set near by. Cook caramel at a gentle boil, and stir constantly, until it reaches the soft ball stage. Then, remove from heat, and stir in vanilla, butter and salt. Allow caramel to cool 5 minutes.
4. Once the caramel has cooled for about 5 minutes (careful, it will still be a bit warm), pour 1/2 to 3/4 cup caramel over the crust, and spread into an ever layer. Place in fridge to allow caramel to set further.
5. While caramel sets, make the chocolate topping: heat chocolate chips and butter in the microwave for 30 seconds, and stir, and then heat again for 30 seconds, repeating process until chocolate is smooth and no chips remain (You can also do this in a double boiler). Working quickly, remove caramel bars from fridge, and drizzle chocolate over top (see note below). Spread in an even layer using a spatula. While chocolate is still setting, arrange pecans on top and sprinkle with salt. Return to fridge until chocolate has set (about 10 minutes), and then slice into 20 rectangles to serve.
6. Note: if your caramel is a bit runny, you can place it in the freezer to help it set more before you add the chocolate. When you do add the chocolate, the cold caramel will make it set even quicker, so work in small batches, spreading on part of the chocolate at once.

Humarsúpa - An Icelandic-Style Soup

1/12/2019 Update: I love this recipe. It’s been on the blog for years, and my photography has come a long way, so I gave it a face lift — same recipe as always, though!

I've been waiting for the right moment to make this soup. A day when everything outside just feels chilled and frosted over and the wind is whipping at the windows.

When we visited Reykjavik this summer, there was a full-blown wind storm gusting us from little shop to little shop. It forced us to accept every offer of free coffee, and left us chilled to the bone. By noon, we were begging for soup. We wandered down to the pier and found a boater’s hut serving Humarsúpa. There were plenty of tables outside, but all were vacant as all the customers huddle inside to evade the wind.

We ordered and found a seat at an old wooden cafeteria-style table, fishing nets and other sailing equipment (which I maybe could’ve named, if I new better), hung from the ceiling and the walls as decoration.

So…

What’s humarsúpa?

It’s a creamy soup made with langoustine (langoustine is a type of prawn similar to lobster, known as the “Norway Lobster”) and potatoes and a touch of curry powder. It’s a bit like lobster bisque, though langoustines are lighter in flavor.

And if you’re thinking, But where can I find langoustine? You’re in luck! I buy it in the frozen foods aisle at Trader Joe’s — imagine that! It’s already shelled which makes putting this soup together a breeze!

This soup is lighter than most chowders, with a broth base and a cup of cream. (You can use coconut milk for dairy-free). I don’t use a roux to thicken it, it doesn’t need it — but if you are looking for a much thicker soup consistency, you might want to add a roux to the beginning.

The curry powder makes each bowl a bright yellow color, a little splash of sun on the greyest day.

On that most windy day, sitting on the edge of Reykjavik’s coast, that soup was exactly what we needed — there could not have been a better thing to eat.

Every time I make humarsúpa I’m immediately taken back to the grey views in Iceland. Nostalgia in a bowl!

Humarsupa

Published November 28, 2015 by Caitlin Sherwood

Yield: 10 cups   |    Active Time: 30 minutes

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Ingredients:

1 tablespoon coconut oil

1 yellow onion, diced

3 stalks celery, diced

2 cloves garlic, minced

1-2 russet potatoes, diced (2 if they are small, about 2 cups diced)

2 carrots, diced

1 tablespoon curry powder

1/16 teaspoon cayenne

1/2 teaspoon salt

1/2 teaspoon ground black pepper

6 cups chicken or fish broth

1 cup heavy cream or 1 13.5-ounce can coconut milk for dairy-free

1 pound frozen, peeled and precooked langoustine tails (Available at Trader Joes)

3 tablespoons fresh chives, minced

Directions:

1. Heat coconut oil in the bottom of a soup pot on medium heat. Add onion, celery, and garlic, and stir, sautéing until onion is just starting to turn translucent.
2. Add potatoes and diced carrots. Add curry powder, cayenne, salt, pepper, and broth. Place lid on pot, and simmer soup for 10 minutes.
3. Reduce heat to medium-low, and add frozen langoustine tails and cream. Stir, place lid on pot, and gently simmer for 5 more minutes.
4. Stir soup, and turn off heat. Ladle into bowls, and garnish with fresh chives. Serve hot.