red lentil stew
2 servings — 20 minutes
A recipe I've prepared several times on long ocean passages, it's a one-pot recipe that is very versatile, filling and quick to prepare.
How to serve
This dish is also delicious with chili pepper flakes.
Another alternative is to serve it as a side dish, to omit the lentils, add more vegetables and to cook them with the same spices in a pan.
The recipe works well with most vegetables, it's easy to adapt and won't affect the taste or cooking time of the dish. Take note that adding red cabbage instead of green will alter the colour of the dish. Cooking the lentils with water instead of vegetable broth is possible, the spices add enough flavor. I also sometimes add konbu dashi as a more neutral base.
For a more complex taste, add cardamom, fenugreek seeds and cinnamon.
Only use shelled lentils, as whole lentils take longer to cook and the vegetables will soften too much.
- olive oil15 ml
- yellow onion1 medium
- black pepper1.25 g
- cumin seeds2 g
- ground turmeric1.25 g
- carrots1 medium
- potatoes2, medium
- green cabbage375 ml
- salt1.25 g
- red lentils100 g
- vegetable bouillon350 ml
- Heat a pot at medium heat, then coat bottom with 15 ml (1 tbsp) of olive oil. Add 113 g (1 small, diced) yellow onion, sautée for 5 minutes.
- Add black pepper, 2 g (1/2 tsp) whole cumin seeds and 1.25 g (1/4 tsp) of turmeric powder.
- Add 60 g (1 medium, diced) carrot, 290 g (2 medium, chopped into small cubes) potatoes and 227 g (1/4 head, chopped) of green cabbage. Mix well, lower heat, cover and cook for 5-7 minutes. Add water if vegetables are sticking to the bottom.
- Mix in 100 g (1/2 cup) of red lentils and 350 ml (1 1/2 cups) of vegetable bouillon. Mix well, and bring to a boil. Lower heat to a simmer, cover and cook for 10 minutes. When ready, season with salt.
- Eat as is, or serve over basmati rice or flat bread.