Lentil Stew

This recipe is an alteration of a recipe by Isa Chandra.  The weather has been vacillating between warm and cold, and after reading the first sentence of Emily’s article, I just had to put some lentils on to simmer.  This stew has deep flavors with a hint of hot spice at the end.

Leftover stew is wonderful! It has a sweet taste the next day. Have it for lunch with a grain and add a green vegetable to the pan when warming it up, for added goodness!

Flavorful Lentil Stew

1 cup lentils (green or brown or French)

6 cups water

1 cup diced yellow onion

2 carrots, diced

3 cloves garlic, crushed

2 T fresh ginger, grated

2 T ghee or olive oil

1 ½ cups diced tomatoes (tinned or fresh)

2 T tomato sauce

½ cup tomato juice (if using tinned tomatoes)

1 ½ cups vegetable stock

1 t salt

Spice Blend

2 t ground cumin

2 t paprika

½ t fenugreek, ground or seeds

½ t dried thyme

½ t ground cardammon

1/8 t ground cloves

1/8 t ground allspice

1/8 t ground cinnamon

1/8 t cayenne pepper

t=teaspoon

T=tablespoon

Rinse the lentils well in a strainer under running water. Put them in a saucepan with the water, bring to the boil, cover and reduce to a gentle simmer. Cook for 45 minutes. When lentils are cooked, and the mixture below is ready, strain the lentils and add to the soup.

In a large saucepan over a medium heat melt the ghee butter, add the onions and cook for 5 minutes. Add the carrots and cook for 5 minutes. Add the garlic, ginger, and spice blend and cook for 3 minutes. Add the diced tomatoes and cook for 5 minutes, stirring a couple of times. Add remaining ingredients and the strained lentils. Bring to the boil and then reduce to a very low simmer for 40 minutes.

Ideally it is best for the stew to sit before serving. This allows the spices and lentils to develop further flavor. As well the lentils become more digestible with the long slow simmer. Serve with a cooked grain, or corn bread, and cooked green vegetables.  Enjoy the warmth of the spices and the wholesomeness of the lentils.