RED LENTIL AND VEGETABLE STEW
Wonderful stew, can be a vegetarian meal on its own. Or you can add some diced or shredded smoked duck, if you like meat. The red lentils break down, and cause this to be like a really rich soup. If you need to stretch this out, you can serve it over white rice, to do a sort of "beans and rice" thing.
Provided by quotPink Eyedquot J
Categories Stew
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 10
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.
RED LENTIL VEGETABLE STEW
Marag dal is a popular Arabian Gulf stew that's typically made with red lentils, potatoes, and spices. Martha's version is even heartier, thanks to the addition of butternut squash, sweet onion, chickpeas, and kale.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 15
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.
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