Yellow lentil stew with sour cream ice cream
A creamy lentil stew that goes really well with ice cream. If liked, serve with oven-roasted fennel and/or carrots (possibly pureed; but good combination of flavours in any texture).
Ingredients
Lentil stew
- 250 g yellow lentils
- 250 ml coconut milk
- 2-3 tbsp rapeseed oil
- 500 ml vegetable stock
- knob of fresh ginger, peeled and sliced
- 1 shallot, finely chopped
- 1 cinnamon stick
- 1 tsp ground cumin (or coriander, if preferred)
- ½ tsp mild paprika
- grated zest and juice of 1-2 lemons (or limes)
Sour cream ice cream
- 200 g soured cream
- 100 ml whole milk (or single cream)
- 1 fresh chili, de-seeded (omit if too spicy)
- salt, pepper to taste
- some grated lemon zest
Method
Ice cream
- Briefly boil milk (and chili), remove from heat and set aside to cool. Remove chili, add sour cream, seasoning and lemon zest. Mix well. Place mixture in shallow freezer-proof container, put in freezer and whisk mixture every 30 minutes until completely frozen. Remove from freezer ca. 30 minutes before serving.
Lentil stew
- Sweat onion and ginger in rapeseed oil. Add lentils, vegetable stock, coconut milk, spices, zest and juice of lemon. Simmer until lentils are soft. Remove cinnamon stick and ginger slices, puree and strain through fine-meshed sieve before serving if a completely smooth texture is wanted.
- To serve, ladle lentil stew into a deep plate, and place a scoop of ice cream in the middle.