#CareInTheTimeOfCorona Lunch & Dinner Recipes

Hearty Lentil Stew

Lentils are probably that one ingredient almost all of us have in our pantry. They’re not the most attractive looking, but make for a great alternative for meat and are wholesome, nutritious and delicious. 

It’s likely you have all the ingredients on hand for this accidentally vegan recipe. They’re staples in my house – so this hearty stew can be whipped up on a whim. The seasonings here are simple – garlic, herbs, a little cumin and cinnamon, which makes this dish both warm and earthy.

I like to serve it with a slice of sourdough (because I can eat literally anything with sourdough), but you can serve it with rice if you prefer.  And I garnish this hot mess with a generous sprinkle of parmesan or grana padano.

What you will need – (4 large servings)
  1. Red lentils (masoor) – 1 cup (par boiled, 1 whistle in the pressure cooker)
  2. Onion – 1 large (finely chopped)
  3. Carrots – 1 cup, cut into large chunks
  4. Potatoes – 1 cup (cut into large chunks)
  5. Tomato sauce – 1/2 cup (sub with 4 large diced tomatoes)
  6. Garlic – 5-6 cloves (finely chopped)
  7. Veggies – 1 cup
    (add any veg of your choice – mushrooms, zucchini, green beans, broccoli; I had frozen peppers and peas on hand. )
  8. Thyme – few sprigs
    (sub with dried thyme, oregano, rosemary or marjoram; perfect opportunity to use up those pizza seasoning packets you’ve been hoarding)
  9. Smoked Paprika – 2 tsp (sub with 1 tsp red chilli powder and 1 tsp cumin powder)
  10. Cinnamon – 1 tsp (can also use 1 inch stick of whole cinnamon)
  11. Pepper – 1 tsp
  12. Salt – to taste
  13. Olive oil/ghee – 2 tbsp 
  14. Vegetable stock – 3 cups (sub with chicken stock or filtered water)
  15. Red pepper flakes – for garnish (optional)
  16. Parmesan or other hard cheese – 1/4 cup for garnish (optional)
Method –
  1. Par boil or pressure cook lentils with 2 cups water for 1 whistle.
  2. Meanwhile, chop and prep your veggies.
  3. Heat olive oil in a large skillet over medium-high heat. Add garlic and onions. Sauté till onions are translucent.
  4. Stir in carrots, potatoes, tomato sauce, salt and spices. Sauté for 2 mins.
    (If you are using fresh tomatoes, add tomatoes, salt and spices before the carrots and potatoes and let them reduce a little bit, about 5-6 mins)
  5. Add partly cooked lentils to the skillet and add vegetable stock and herbs. (In the absence of stock, add leftover water from boiled lentils and/or plain drinking water)
  6. Bring to a simmer then reduce the heat to low and let it cook covered for 30-40 mins, stirring every once in a while.
  7. Add veggies and cook for another 7 mins. (I like my veggies to have a little bite. If you prefer them fully cooked, add them a little earlier.)
  8. Adjust seasoning if required. Garnish with fresh herbs, a little drizzle of coconut milk or grated parmesan.
  9. Serve as is or with a side of toasted bread/rice/quinoa.

If you make this recipe, you know the drill: Let me know!

Take a picture and tag it #theslowkitchen on Instagram so I can see!

2 comments

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