Red Lentil Vadouvan Stew Recipes

Steps:

• Make the stew: Heat oil in a large Dutch oven over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in thyme, garlic, squash, turmeric, lentils, and stock. Bring to a simmer and cook until squash is almost tender when pierced with the tip of a sharp knife, 10 to 12 minutes.
• Stir in chickpeas and kale and simmer until kale is tender, about 5 minutes. Season with salt and pepper.
• Make the yogurt-herb sauce: Stir to combine yogurt, parsley, and lime juice in a small bowl. Season with salt and pepper.
• Ladle stew into a serving bowl and serve dolloped with yogurt sauce. Garnish with parsley sprigs.

Steps:

• Bring 3 cups water, onions, garlic, and 2 bouillon cubes to a boil in a large pot. Add lentils, squash, carrots, white potatoes, and sweet potatoes. If the majority of food is not covered in water, add more water and the corresponding amount of bouillon. Bring to a boil.
• Lower heat and simmer until potatoes are soft, about 20 minutes. Add celery and simmer for 5 minutes. Add watercress, peas, dill, and soy sauce. Mash some of the potatoes and cook until heated through, 3 to 5 minutes

Steps:

• Sauté the carrots, onion, and celery in the olive oil until they start to caramelize a bit.
• Add the garlic about a minute before the vegetables are finished sautéing.
• Add the red lentils, and stir until mixed with the vegetables.
• Add the stock, tomatoes and juice, cumin, and Tabasco, if using.
• Bring to a simmer over medium heat and reduce heat to medium low.
• Simmer until the lentils are tender, about 25 minutes.
• If the liquid all evaporates and the lentils are not done, add a little water to keep the simmer going.

Steps:

• Spray a large pot lightly with oil and heat it over high heat. When hot, add the cumin and mustard seed; cook for 1 minute or until seeds begin to pop.
• Add the onion and saute for 3 minutes.
• Add the lentils, water, Vadouvan, garlic, and coriander. Bring to a boil, reduce heat, and cook, covered, until lentils are completely soft, about 20 minutes.
• Add the tomatoes and salt to taste. Simmer, uncovered, adding more water if necessary, for about 20 minutes.
• Just prior to serving, stir in the spinach and cook just until wilted but still bright green.

Steps:

• Place 4 cups water in a pot and bring to a boil. Add peas, reduce heat to low, and cook, 3 to 5 minutes. Remove peas with a slotted spoon. Reserve broth in the pot.
• Add lentils to the broth; bring to a boil. Cook until tender, 15 to 20 minutes.
• Meanwhile, heat a frying pan over medium-high heat. Add coconut oil to melt. Add potatoes, carrots, and bell pepper, and saute until soft, 7 to 10 minutes.
• Once lentils have finished cooking, add the potato mixture, cooked peas, Swiss chard, garlic, salt, nutmeg, and pepper to the pot. Squeeze in lemon juice and serve.

Steps:

• 1. Heat the oil in a large soup pot over medium-high heat. Add the onion, cook, stirring until tender, about 5 minutes. Add the garlic, ginger, 1/2 teaspoon salt, ground cumin and coriander, curry powder, and turmeric, and stir until fragrant, 1 minute. Add the canned tomatoes with their juices. Taste and re-season with salt. 2. Stir in the lentils and water or stock. Bring to a boil, reduce heat, cover, and simmer for 40 minutes. Season with black pepper and cayenne to taste. Taste and adjust for salt. 3. Add the Swiss chard, coconut milk, and lime juice, and cook until the chard is wilted and the coconut milk heated through, about 2-3 minutes. Taste and reseason, if needed. 4. Ladle into individual bowls. Top with chopped cilantro and toasted chopped cashews. Serve with some crusty bread. 5. Note: Alternatively, you can garnish with toasted coconut flakes, sliced scallions, or chives.