Red Lentil Stew

Tags:
favorite
vegetarian

Ingredients

  • 2 tbsp butter
  • 1 large yellow onion
  • 1 tsp kosher salt
  • 3 tbsp tomato paste
  • 4 cloves garlic
  • 2 tsp cumin
  • 1 quart vegetable/chicken broth
  • 1 cup red lentils
  • 1–2 poblano peppers
  • 1–2 carrots
  • pepper and cayenne to taste

Method

Prep

  • Dice onion (~1 cm)
  • Dice peppers (~1 cm)
  • Peel and dice carrots finely (~1⁄2 cm)
  • Peel and crush or mince garlic

Make the stew

  • In a large pot over med-high heat
    • Melt butter
    • Add onion, salt, and tomato paste
    • Cook until the onions soften and the tomato paste caramelizes (~7 minutes)
    • Add garlic and cumin and cook for 1 or 2 more minutes
    • Add broth to deglaze and bring to a simmer
    • Add lentils, carrots, and peppers
    • Cook for 30–40 minutes, until the lentils and vegetables are soft
  • Make the lemon-mint yogurt while waiting
  • Use an immersion blender to blend ~half the stew for a better texture
  • Taste and adjust seasoning

Lemon-Mint Yogurt Garnish

Ingredients

  • ~6–10 leaves mint
  • 1 pinch salt
  • 1⁄2 lemon, juice + zest
  • 4 tbsp greek yogurt

Method

  • In a small mortar and pestle
    • Add the salt and mint and grind to a paste
    • Add lemon zest and juice and yogurt and stir together to combine
  • Transfer to a bowl and refrigerate until ready to serve