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Simple Green Lentil Stew
Simple Green Lentil Stew
"How about a simple vegan lentil stew with tomatoes for dinner tonight? Potato and lentils make it a comfort food that my family loves and can’t get enough of. Scoop out the last bits with a slice of crusty bread and enjoy life! Furthermore, it’s a great recipe for batch cooking – when filming the tutorial video, I doubled the recipe and didn’t need to cook for the next few days. Such a win-win! Low-fat Oil-free Gluten-free Grain-free Nut-free and peanut-free (see sub info below) Soy-free Low-glycemic (watch the quantities though)"
NotesGarnish with fresh herbs, i.e. onion greens, parsley or coriander.
Get substitution info, more tips and watch tutorial video from original post!
Serves4 people
Preparation Time20 min
Cooking Time20 min
Ingredients
- 7 (1-ounce) dry green lentils
- 1 medium yellow onion
- 2 medium garlic cloves
- 1 large celery stalk
- 1 large carrot
- 1 medium potato
- 1 tablespoon turmeric
- 2 1/2 teaspoons crushed cumin seeds
- 2 1/2 teaspoons crushed mustard seeds
- 1 1/4 cup unsalted tomato puree
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Start by soaking lentils for 6-8 hours. Rinse, drain and set aside.
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Next, prepare the spices – toast cumin seeds (from 30 seconds to 1 minute until your nose just gets a whiff of smoke and fragrance) and mustard seeds (2-5 minutes until fragrant and lightly browned, removing from heat when the seeds start to pop) on a dry pan, let cool and crush using mortar and pestle. Or make a bigger batch and grind in a spice grinder.
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Then, crush garlic cloves, finely dice onion and chop up carrots, celery and potato.
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Heat up a few tablespoons of water in a skillet or large pan. After that, throw in onions and sauté them for 2-3 minutes stirring every now and then. Add water 1-2 tablespoons at a time whenever it evaporates.
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Next go in the carrots, celery, potato cubes and turmeric. Give everything a good stir and sauté for another few minutes. If you didn’t toast the spices, throw them (crushed) in along with turmeric. Again, add extra water if necessary.
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Next, pour in soaked lentils and enough water to almost cover the ingredients. Mix well and cover with lid. Bring to boil, then reduce the heat and simmer covered for 15 minutes or until the lentils are tender. At this point, mix in crushed garlic and toasted/crushed cumin and mustard seeds. You may add garlic when the stew is done.
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