Wednesday, November 30, 2011

Indian Inspired Red Lentil Stew

This recipe is what happens when you come back from vacation to find that you don't really have any food in the house and are too tired to make it the store. Luckily we had a few carrots that were still good, onions, and random foods in the cabinet. A freezing cold night like this needed a hearty stew. I searched for the red lentils I had purchased a while back saw that I had some chicken stock and got to work on a yummy Indian inspired stew. This recipe can include practically any vegetable you have laying around and spices can be altered. I came up with this by adding some of my personal favorites. We served the soupy stew mixture over some rice and were able to gain some energy for the long shopping trip ahead of us.

Red Lentil Stew
1 onion, chopped
3 carrots, chopped
1 jalapeno, finely chopped
1 1/2 cups red lentils
4 cups chicken or vegetable broth
1 cup water
1 tsp each of turmeric, coriander, and cumin
1/8 tsp each of cloves, cayenne, and ginger
1 can of tomatoes, diced
1 cup of peas
Salt to taste

1) Heat oil in dutch oven, when hot add onions, salt, and spices and cook until spices are fragrant and cooked slightly, about 3-5 minutes

2) Add carrots and jalapeno

3) Add chicken stock, water, lentils and tomatoes and cook until lentils are tender, about 30-45 minutes, covered

4) Add frozen peas and cook, uncovered, until heated though

5) Serve over basmati rice and enjoy!

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