Red Lentil Stew
Ingredients
The base
-
1
tablespoon
olive oil
-
1
medium
sweet yellow onion
-
2
large
carrots
-
4
cloves
garlic
-
1
tablespoon
minced ginger
-
1
tablespoon
tomato paste
The spices
-
1
tablespoon
ras el hanout
-
½
teaspoon
salt
-
1
tablespoon
vegetable bouillon
The liquid and lentils
-
4
cups
water
-
14.5
ounces
full-fat coconut milk
-
2
cups
red lentils
Garnish
-
to taste
chopped cilantro
-
to taste
lime wedges
Instructions
- Heat a Dutch oven or medium stock pot over medium-high heat and add oil.
- Sauté the chopped onion and carrot for 5-6 minutes until softened.
- Add garlic, ginger, and tomato paste, cooking until the garlic is golden.
- Stir in ras el hanout, salt, and vegetable bouillon, then deglaze with a splash of water.
- Add water, coconut milk, and red lentils, bringing to a rapid simmer.
- Reduce heat and simmer uncovered for about 15 minutes until lentils are softened.
- Garnish with cilantro and lime wedges before serving.
Nutrition Facts (estimated)
Servings
6
Calories
403
Total fat
18g
Total carbohydrates
46g
Total protein
18g
Sodium
264mg
Cholesterol
0mg
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