A Nice Red Lentil Stew To Fill You Up Right!
If you didn’t already know, we are big supporters of simple meals. This isn’t because we are lazy nor do we value “pre-made” ingredients – we just think that cooking and eating healthily doesn’t have to be complicated. So, this is a great time to introduce our recipe for red lentil stew.
Many associate lentils with Indian cooking and while this is certainly true – this recipe for a thicker, hearty lentil stew isn’t considered “Indian” nor is it spicy. It’s full of dense vegetables but isn’t creamy with coconut milk – it’s just a tasty, dense stew that will keep you full for hours!
Red Lentil Stew Variations
Of course, this recipe for red lentil stew can be modified to suit different tastes or dietary requirements. Since this version is vegan as is, you’re covered for a vegetarian/vegan recipe.
If you are cooking this for a larger group (perhaps your family) and you have meat-eaters, you can always cook up some spicy sausage pieces on the side and then add them to individual helpings after. We have done this when we made it for family and it was a good way to have a bit of spice and animal protein for those looking for it!
Red Lentil Stew Recipe Need-to-Knows
Before you rush out to create your very own pot of red lentil stew, here are a few things to consider:
- Different potatoes do different things in boiling water. Some potatoes get “crumbly” while other types of potatoes keep their shape and stay firmer. So you should be aware of which kind of potatoes you are using and check on them regularly to avoid overcooking.
- There are many, many different types of lentils. This recipe is made with red lentils since they are known to “fall apart” during cooking which creates the thicker stew base. You could experiment with other types of lentils but then it would probably be more like a soup and the instructions for this recipe would not apply since cook time would differ noticeably.
- There are also lots of different vegetables you can use – cauliflower is a good example. If you do use different ones, you might have to actually think about how much to cook them/when to put them into the stew because they have varying cook times.
Red Lentil Stew Storing Tips
If you end up creating this red lentil stew recipe, there’s a good chance you don’t eat it all – it’s that thick and hearty. Luckily, it stores well overnight. Just put the leftovers in a container and put it in the fridge.
When you reheat it (whether on the stovetop or in the microwave) you might want to add a little bit of water to it since the lentils/potatoes might have absorbed some of the water overnight. If you do this, feel free to add a little more spice (salt and pepper) since the water has the ability to dilute the flavor just a tad.
- 1 onion
- 1 large sweet potato
- 1 large carrot
- 2 stalks of celery
- 4 medium-sized potatoes
- 1 tbsp vegetable oil
- 1 1/2 cups red lentils
- 3 1/4 cups of veggie broth
- Pepper (to taste)
- Salt (to taste)
- Wash all vegetables.
- Peel the sweet potato and cut into 3/4 inch cubes.
- If preferred, peel the potatoes (we usually use them with the skin on) and cut them into 3/4 inch cubes, too.
- Trim the celery of the top and bottom, cut the celery lengthwise down the middle, then slice into smaller pieces.
- Trim the ends of the carrots, slice in half lengthwise, then cut lengths into smaller pieces (half circle shapes).
- Peel the onion and dice it into small pieces.
- Put the oil into a large pot, add the onions, and saute them until they come translucent (clear).
- Add all the other cut vegetables and saute everything for 2 to 3 minutes.
- Add the lentils to the pot.
- Add the vegetable broth to the pot and give it a stir. The broth should cover the vegetables - you can add slightly more, if needed.
- Bring the mixture to a simmer for around 18 minutes with the lid on. Stir the stew occasionally.
- Remove from heat, add salt and pepper to taste, serve, and enjoy!
- If you want your lentil stew to have more liquid, you can always add more broth to the recipe.
- Try not to overcook the potatoes and sweet potatoes - they should be soft but not a complete mush. Having said that, different types of potatoes will have varying cook times so keep an eye on your stew when it's simmering.
And there you have it – our recipe for an easy red lentil stew. With lots of different variations, it’s a favorite of ours. It’s also so easy – so let us know what you think!
As always, Keep It Simple,
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