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Brown lentil stew

Brown lentil stew

One more dal! This one is hearty, simple, and packs a punch in protein, which should be paired with any carb- & fat-heavy pasta/vegetable side dish.
Recipe inspired from Vegan Richa.

  • Ingredients

    • 2 tsp canola oil (9g)
    • 55g chopped onion
    • 45g chopped green capsicum
    • 4 cloves garlic, crushed (12g)
    • 1/2 tsp ginger paste
    • 1/2 tsp ground cumin
    • 1/2 tsp turmeric
    • 3/4 tsp garam masala
    • 1/2 tsp dried thyme
    • 1/2 tsp ground black pepper
    • 1 tsp veggie broth powder
    • 1/2 tsp salt
    • 150g brown, green, beluga or Du Puy lentils
    • 250g fresh or canned tomatoes
    • 100g chopped carrots
    • 60g fresh or frozen spinach

  • Instructions

    1. Wash and drain, an boil the lentils in a saucepan while you cook the other ingredients.
    2. Heat up oil in a pan over medium heat.
    3. Fry onion for a few minutes to tenderise it.
    4. Add carrots and capsicum and keep stirring constantly.
    5. Reduce heat, cover with a lid and let vegetables tenderise until almost entirely cooked but with a bit of a bite left in them.
    6. Remove lid, add garlic and ginger, and cook for ~ 2 min, stirring constantly until garlic no longer smells raw.
    7. Add spices and herbs.
    8. Add tomatoes and keep cooking over medium heat for a few minutes.
    9. Add spinach, mix, reduce heat, cover with a lid again and let everything cook through.
    10. Add cooked lentils to the curry, stir, let it sit for a bit to let flavours infuse, and serve with a vegetable curry with rice.

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