Red Lentil Stew – Tasty Tuesday!

December 18, 2012 by Michelle

It’s the holidays, and it tends to be the season of overindulgence – or is that just me?  There are days when I just can’t face heavy foods and want something hot and comforting without it being heavy.  I’ve found my ideal solution with red lentils.  They are filling, as they have a ton of protein and fiber, but they don’t sit in my stomach.

With this recipe, I packed the with veggies and other items to make them comforting like a stew, and it was delicious.  I had it by itself, but I’ve also served it with rice and added in a little shredded chicken for a more varied flavor and texture.  This is something that works well as leftovers, too.  I could easily see adding even more veggies like spinach or kale, or even potato or squash.

Bowl of vegan red lentil stewRed Lentil “Stew”

Ingredients:
1 T oil
1/2 onion, chopped
3 cloves garlic, minced
2 T ginger, fresh grated
6 c vegetable or chicken stock
2 c red lentils, rinsed
3 carrots, cut into bite size pieces
1 can diced tomatoes
salt and pepper to taste

Directions:
Heat the oil in a heavy pot while you chop your onion.  Add the onion and cook, stirring periodically.  Mince your garlic while the onion is cooking.  After five minutes or so of onion cooking, when they’ve softened and started to become fully translucent, add the garlic and grate in the ginger.  Stir for another minute or so.

While the onions are cooking, prepare the lentils.  You want to go through them to ensure there are no rocks or anything non-lentil mixed in and rinse them gently.

Handful of red lentils

Add the lentils and stock, along with the can of diced tomatoes (and the juice).  Bring this to a simmer, partially covered.  After five minutes of simmering, add the carrots (while it’s coming to a simmer is a great time to peel and cut up your carrots).  Stir the lentils periodically, cooking another ten minutes or so until they lentils are tender but not falling apart.  It will start out looking not so pretty, but you’re doing it right.

Red Lentil Stew just starting to cook

Add salt and pepper to taste, and serve immediately.  This goes great alone or with rice.

 

Red Lentil Stew
 
Recipe type: main
Serves: 4-6
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 T oil
  • ½ onion, chopped
  • 3 cloves garlic, minced
  • 2 T ginger, fresh grated
  • 6 c vegetable or chicken stock
  • 2 c red lentils, rinsed
  • 3 carrots, cut into bite size pieces
  • 1 can diced tomatoes
  • salt and pepper to taste
Instructions
  1. Heat the oil in a heavy pot while you chop your onion. Add the onion and cook, stirring periodically. Mince your garlic while the onion is cooking. After five minutes or so of onion cooking, when they've softened and started to become fully translucent, add the garlic and grate in the ginger. Stir for another minute or so.
  2. While the onions are cooking, prepare the lentils. You want to go through them to ensure there are no rocks or anything non-lentil mixed in and rinse them gently.
  3. Add the lentils and stock, along with the can of diced tomatoes (and the juice). Bring this to a simmer, partially covered. After five minutes of simmering, add the carrots (while it's coming to a simmer is a great time to peel and cut up your carrots). Stir the lentils periodically, cooking another ten minutes or so until they lentils are tender but not falling apart. It will start out looking not so pretty, but you're doing it right.
  4. Add salt and pepper to taste, and serve immediately. This goes great alone or with rice.
Notes
For additional flavor and fun, try adding spinach or kale (spinach at the very end, kale about five minutes before it's done cooking). Or add chopped potato or squash (when you add the broth and tomatoes).

 


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