You might call this recipe a stew, it is a lot of frangrant food in one bowl for sure. You can eat it with basmati rice or maybe some fried sweet potato cubes, but usually I eat it all by itself.
- 2–3 quinces, peeled and cored
- 2 Tbsp soft brown sugar
- 2 Tbsp coconut oil or neutral oil
- 1 onion, chopped
- 1 garlic clove, chopped
- 250 g canned tomatoes (pureed or chunky)
- 300 g red lentils
- 500 ml vegetable broth
- 2 kaffir lime leaves
- 1 star-anise
- 400 ml coconut milk (1 can)
- 2 fresh chillies, chopped
- 1 small handful coriander, stems and roots (if available) finely chopped
- 1 small handful thai basilic (optional)
- salt & pepper
Chop the quinces in bite-sized chunks and simmer them with the sugar and some water until soft. This shouldn’t take longer than 5 minutes.
Heat the oil in a heavy-bottomed pan and steam the onions until soft. Now add the garlic, chillies, star-anise, lime leaves and the coriander stems and roots. Simmer everything for a couple of minutes, stirring frequently.
Pour in the lentils, broth, coconut milk and the tomatoes and mix very well. Cook until the lentils are soft, around 15 min., then add the quinces and their cooking liquid.
Check seasoning and add salt, pepper and maybe some more brown sugar to taste.
Serve sprinkled with the coriander leaves and thai basilikum (if using).