A delicious and healthy recipe for a red lentil stew with seasonal vegetables. This flavorful stew is perfect for the colder months and provides a nourishing and warming meal. Packed with vitamins, minerals, and fiber, this dish is not only tasty but also great for your health. Let’s start with the ingredients you’ll need to make this hearty stew.
Ingredients
For this lentil stew, you will need the following:
3 cups red lentils
8 cups water
600g firm seasonal vegetables (choose 2 different kinds, for example: carrot, fennel, parsnip, beetroot, pumpkin, or sweet potato). Scrub clean and dice into small cubes.
1 onion, finely chopped
3 cloves garlic, crushed or finely chopped
1 tbsp olive oil or ghee
1 tbsp curry spices (e.g., from Ekoplaza)
1 tbsp finely crushed fresh marjoram
A splash of rice cream (e.g., from Ekoplaza)
1 tsp (Celtic) sea salt
A pinch of coconut blossom sugar or cane sugar
Preparation
Before we start cooking, it's important to properly prepare the lentils. This will ensure a wonderfully soft texture and optimal flavor.
Rinse the red lentils thoroughly (rinse with water until it runs clear) and soak for at least 12 hours (e.g., overnight).
Heat the coconut oil in a deep pot with a lid and sauté the onion and garlic.
Let the mustard seeds pop, then add the ground spices to the pan. Let them simmer briefly and add the vegetables.
Add water and stir until everything comes to a boil. Reduce the heat to a moderate level and continue simmering.
Let it cook for 5 minutes while stirring constantly. Then add the soaked lentils and cook until everything is tender—about 45 minutes in a regular pot, or 5 to 6 hours in a slow cooker.
Finish with a pinch of rock salt and a little sugar. Refine the flavor with almond milk or cream, and finally stir in the marjoram. Optionally garnish with fresh herbs like coriander.
This red lentil stew is a lovely light lunch dish on its own, but you can also serve it with basmati rice or naan for a more filling meal. Enjoy this delicious and healthy dish!
