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Red Lentil Stew

 

Ingredients:

  • 2 Tbs extra virgin oil

  • 1 medium yellow or white onion, chopped

  • 3/4 cup celery

  • 2 carrots, peeled and chopped and cooked

  • 4 garlic cloves, pressed or minced

  • 1 Tbs. grated ginger root

  • 2 tsp ground cumin

  • 1/2 tsp coriander

  • 1/2 tsp dried thyme

  • 1 tsp turmeric

  • 10 diced fresh tomatoes

  • 1 1/2 cup red lentils, picked over and rinsed

  • 2 cups water or vegetable broth

  • 1 1/2 cups coconut milk

  • 1 tsp salt, more to taste

  • Pinch of red pepper flakes

  • 1 cup white potato, cooked

  • 1 cup cilantro

 

Instructions:

 

  1. Cook onion in oil in a 3 1/2 to 4- quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and red pepper flakes and cook, stirring, 1 minute.

  2. Stir in water or vegetable broth, cooked potato, carrots, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Simmer, covered, until lentils are tender, about 15 minutes. Season with salt and serve with cilantro sprigs scattered on top.

 

 

 

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