Empty My Fridge
Lentil Stew
Ingredients
- Olive oil2 tbsp
- Onion · chopped1
- Garlic · minced6
- Celery2
- Carrot2
- Cumin · powder½ tsp
- Smoked paprika2 tsp
- Curry · powder1 tsp
- Chili flake · flakes¼ tsp
- Tomato · crushed15 oz
- Lentil2 cups
- Vegetable broth6 cups
- Salt½ tsp
- Bay leaf · dried2
- Black pepper · ground¼ tsp
- Lemon½
- Parsley · chopped
- Bread
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat for 2 minutes.
- Add the chopped onion and cook for 2 minutes, then add the minced garlic and cook for 1 minute more.
- Add the chopped carrots and celery and cook for about 7 minutes, until softened.
- Add the cumin, smoked paprika, curry powder and red pepper flakes (if using). Stir and cook for 2 minutes, stirring so the spices bloom.
- Add the rinsed lentils, crushed tomatoes, broth, salt and black pepper and stir to combine. Raise the heat and bring to a simmer. Skim off and discard the scum on the surface.
- Cover the pot and simmer for about 30 to 35 minutes, until the lentils are soft and the liquid has greatly reduced. Add more broth if you like.
- Taste and adjust the salt and pepper as needed.
- Just before serving, stir in the lemon juice, then garnish with parsley and green onions if desired.
Summarized from Precious Kitchen's video. Watch it for the details.
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