Meatless Monday: Indian Lentil Stew
Indian lentil stew, flavorful, fragrant, and comforting. Stir in some cayenne pepper if you are looking for some spice!
2 tablespoons olive oil
2 medium onions, chopped
3 cloves garlic, finely chopped
2 tablespoons grated fresh ginger
1 tablespoon garam marsala (optional)
1 cup diced carrots 1 large potato, peeled and cut into small cubes 2 cups brown lentils, rinsed
1 14-ounce can diced tomatoes, undrained
1 cup unsweetened coconut milk
5 cups vegetable broth
1 cup frozen defrosted peas
Salt and pepper to taste
Yogurt, for garnish
In your soup pot, heat a drizzle of oil and fry the onions until wilted and golden, then add the garlic, ginger, and spices and stir for a moment until they are fragrant. Be very careful not to burn the spices, as this will make them bitter.
Take half of this mixture and set it aside for later. Add the carrots, potato, lentils, tomatoes, coconut milk, and stock. Let the stew simmer, without a lid, for about 30 to 40 minutes until the potatoes and lentils are tender.
Fold in the remaining onion-and-spice mixture. Add the peas to the stew last to keep their brilliant color. Simmer for another few minutes until the stew is heated through. Season with salt and pepper. Serve with a dollop of yogurt, warm naan bread or pita, and perhaps some brown rice. Serves 4-6
The next day, put the stew into a blender and blend until smooth. Then thin it with a bit of broth, or coconut milk so it becomes a soup!
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health.
Recipe Courtesy: Kirsten Uhrenholdt