Ingredients
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For the Stew:
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1 cup brown lentils, rinsed and drained
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2 tablespoons olive oil
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1 large onion, chopped
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1 red bell pepper, seeded and finely chopped
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon ground paprika
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1/2 teaspoon turmeric powder
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Pinch of cayenne pepper (optional)
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Optional Garnish:
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chopped fresh parsley or cilantro
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sour cream or Greek yogurt (for serving)
Directions
Sub_title: A Delicious and Hearty Meal That’s Perfect for a Chilly Night!
Description: This vegan and gluten-free lentil stew gets its signature flavor from aromatic spices like cumin, coriander, and paprika, as well as sweet raisins and tangy tomatoes. It’s budget-friendly, high-fiber, and ready to serve in just 30 minutes!
Ingredients:
For the Stew:
1 cup brown lentils, rinsed and drained
2 tablespoons olive oil
1 large onion, chopped
1 red bell pepper, seeded and finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground paprika
1/2 teaspoon turmeric powder
Pinch of cayenne pepper (optional)
Optional Garnish:
chopped fresh parsley or cilantro
sour cream or Greek yogurt (for serving)
Instructions:
1. In a large saucepan or Dutch oven over medium heat, warm the olive oil. Add the onions and sauté until translucent, about 5 minutes.
2. Add the red bell peppers and garlic and cook for another minute. Stir occasionally so they don’t burn.
3. Pour in the vegetable broth, water, lentils, and seasoning mix (cumin, coriander, paprika, turmeric, salt, and pepper). Bring the mixture to a boil.
4. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes or until the lentils are tender but still hold their shape. If you have a handheld immersion blender, use it now to create a smoother consistency.
5. While the stew is cooking, prepare the optional garnish. You can either chop fresh herbs or soften them in ice water before adding to the stew.
6. Once the lentils are cooked, taste and adjust the seasoning if necessary. Add more lemon juice, vinegar, or salt depending on your preference.
7. Serve the stew hot, garnished with chopped fresh herbs and a dollop of sour cream or Greek yogurt. Enjoy!
Note: If you prefer a milder stew, start with half a teaspoon of cayenne pepper and gradually increase the amount according to your liking.
Steps
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1
Done
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In a large saucepan or Dutch oven over medium heat, warm the olive oil. Add the onions and sauté until translucent, about 5 minutes. |
|
2
Done
|
Add the red bell peppers and garlic and cook for another minute. Stir occasionally so they don't burn. |
|
3
Done
|
Pour in the vegetable broth, water, lentils, and seasoning mix (cumin, coriander, paprika, turmeric, salt, and pepper). Bring the mixture to a boil. |
|
4
Done
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Reduce the heat to low, cover the pot, and simmer for 20-25 minutes or until the lentils are tender but still hold their shape. If you have a handheld immersion blender, use it now to create a smoother consistency. |
|
5
Done
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While the stew is cooking, prepare the optional garnish. You can either chop fresh herbs or soften them in ice water before adding to the stew. |
|
6
Done
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Once the lentils are cooked, taste and adjust the seasoning if necessary. Add more lemon juice, vinegar, or salt depending on your preference. |
|
7
Done
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Serve the stew hot, garnished with chopped fresh herbs and a dollop of sour cream or Greek yogurt. Enjoy! |
