lentil stew recipe

This utterly simple but appetizing Ethiopian Lentil Stew uses red lentils, berbere spice blend and niter kibbeh to create vibrant flavor that will linger on your tastebuds for a long, long time!

Ethiopian Lentil Stew Recipe

red lentils ((soaked

vegan niter kibbeh ((divided))

red onion ((finely diced))

garlic

tomatoes ((finely diced))

tbsp berbere

tbsp coriander

tsp cumin

Salt

Add diced onions to a dry saucepan set over medium heat. Add a teaspoon of salt and saute until onions become soft and start to brown.

Stir in a tablespoon of the vegan niter kibbeh and ginger garlic paste. Saute for a couple of minutes.

Add the tomatoes to the saucepan and mix them in. Cook for a few minutes until the tomatoes turn very soft and pulpy.

Stir in the berbere, ground coriander and ground cumin. Mix and let the spices cook with the tomatoes and onions for a couple of minutes.

Stir in the lentils and add two cups of water. Mix, bring to a boil, cover and cook for 20-25 minutes or until the lentils are very soft and mushy. If needed add more water and/or reduce heat to medium low.

Toward the end of cooking you can stir in the other tablespoon of niter kibbeh, if you like, for even more flavor. Also add more salt as needed. The stew is ready when it is very thick and bubbly and you see a few droplets of oil at the top. Turn off heat and serve hot or warm.

The sexiest lentil stew you have ever eaten. A nutritional powerhouse, this recipe is here to kickstart your year - and your health.

Sexy Vegan Lentil Stew

red lentils,

rice

onion

tomato paste

vegetable broth

water

½ tsp cumin, ground

turmeric

tsp sweet paprika ((smoked paprika

yeast

cayenne pepper

bay leaf

tsp thyme, dried

olive oil

tsp onion chutney ((or a drizzle of lemon

Toast

Put the cumin and cayenne pepper into a large pot and toast it slowly (no oil).

Dice

In the meantime, dice the garlic and onion.

When the cumin begins to smell (after 2 or 3 minutes usually), add the olive oil, garlic and onion. Let it cook for 3 minutes, stirring occasionally.

Add the tomato concentrate, the red lentils, rice, the vegetable broth and water.

Cook and serve

When it begins to boil, add the turmeric, bay leaf and thyme. Cover and let simmer gently for 20-25 minutes. Stir every few minutes. Have a quick taste test to make sure the rice is cooked to your liking. Add the salt, nutritional yeast, remove well and turn off the heat. Add the paprika and serve.

This Red Lentil Stew cooks up quickly making it perfect for an easy meal. It is a complex combination of flavors that relies on fresh produce and a handful of pantry staples to make. It&#39;s like a curry but also a stew and tastes so good.

Thai Curry Red Lentil Stew

white rice (or any)

onion (diced)

Tablespoons fresh ginger (minced)

carrot (shredded)

bell pepper

coconut oil

salt (more

Tablespoons thai red curry paste

red pepper flakes

red lentils

can full fat coconut milk (about 1 ¾ cups)

water or broth (more if desired)

greens (kale) (swiss chard, etc., roughly chopped)

lime

For the rice: prepare 1 cup rice of choice according to package instructions.

Wash and prepare vegetables. Dice the onion, mince the garlic, grate the ginger, shred or slice the carrot, and slice the bell pepper into strips. You can also wash and chop the kale at this stage. Set aside.

In a large stock pot or deep-sided skillet, melt the coconut oil, then sauté the onions with a pinch of salt until soft. Add the curry paste, tomato paste, red pepper flakes, garlic, and ginger with another pinch of salt. Stir well to combine.

Add the red lentils, coconut milk, and the water or broth. Stir well to combine.

Finally add the shredded carrots and sliced bell pepper. Simmer this, uncovered, for 15-20 minutes or until lentils are fully cooked and tender, stirring occasionally. You may find that you want to add a little more water here. I like my red lentils to be quite soft so they fall apart into the curry.

Once the lentils are cooked to your preference, stir well and add the chopped greens (kale or other). You can also add a little splash of water (1-2 Tablespoons) and cover with a lid. Let this cook for 3 minutes, then remove the lid, and stir in the kale.

Season with additional salt as desired, and stir in the juice of ½ a lime. Garnish with cilantro if desired, and serve with the rice and a few more lime wedges.

This is one of my staples. Love it! Simple and tasty tasty.

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Ethiopian Lentil Stew Recipe

Sexy Vegan Lentil Stew

Thai Curry Red Lentil Stew

Top 3 lentil stew recipe recipes from across the web

The most viewed lentil stew recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ethiopian Lentil Stew Recipe

Sexy Vegan Lentil Stew

Thai Curry Red Lentil Stew

The most viewed lentil stew recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine