Red Lentil Stew
favoritevegetarian
Special Equipment
Immersion blender

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
  • Wash lentils

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
½ —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