This is a family favorite. I serve it as a main dish. The vitamins are so rich it replaces meat easily. Try this healthy meal if you have not done so already, you will not be dissapointed.
Health benefits of lentils are plenty, including helping to lower blood pressure and supporting your heart health. You can read more at Healthline.com.
Preparing Lentil Stew
Start with the lentils.
- Make sure to rinse lentils under flowing water couple of times before cooking. The water flowing under the colander should turn clear by the time you are finished rinsing.
- Place the lentils in a large pot and cover with exceeding water.
- When the water comes to boil, remove from heat and drain. This is for getting rid of the dark water and bitter taste of lentils.
- Put fresh water and start boiling again.
- Even in the second round of boiling, you might notice some ugly bubbles on the surface, skim off these foams.
- Let lentils simmer until ready to eat. Then remove from heat and set aside.
Then move on to the onion and garlic step. Cook onions first until translucent, then add the chopped garlic cloves.
I generally cook this stew plain, but adding chopped red peppers and/or carrots will definitely add color to it. By the way please allow me to boast, I have made the embroidery above, it took quite some time, but I am very happy with the result.
How do you cook lentils so they are not mushy?
You need to check them once in a while. They are not like dry beans or chickpeas, they are ready much sooner. About 5-10 minutes after boiling taste a few and see yourself if they are ready. I like my lentils with a bit of crunchiness by the way.
How to server lentils?
Serve the lentil stew while still warm. Serve with small sized pasta such as farfalle or even better with Couscous Pasta
If you liked this lentil recipe you might also try a lentil salad called Bat, my husband’s all time favorite.
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Green Lentils Stew
Ingredients
- 300 grams green lentils
- 2 onions chopped
- 2 cloves garlic chopped
- 1 tablespoon tomato paste
- 1 tablespoon hot pepper paste optional
- 1 red pepper chopped
- 1 carrot cut to cubes
- 3 tablespoons olive oil
- 1 teaspoon salt to taste
- 1 pinch black pepper
- 1 pinch cumin
- 1 pinch red pepper flakes
Instructions
- Rinse the lentils several time until the water flowing under the colander is clear.
- Cover with water and bring water to boil. As soon as the water boils drain and rinse again to get rid of the black and bitter water.
- Put fresh water and start cooking the lentils again. Bring water to boil and let simmer until the lentils are edible. Skim unwanted foams. Do not over cook.
- In another pot add the olive oil and chopped onions. Sauté until translucent.
- Then add the chopped garlic cloves and sauté for an additional 2 minutes.
- Then add the tomato and pepper pastes. Sauté until the pastes are well combined. If pepper paste is not available double the amount of tomato paste.
- Peel and cut to small cubes the carrots and add. Take out the stem and seeds of the pepper and cut to similar sized cubes and add. Saute for an additional 5 minutes.
- Then add the spices and the lentils together with the water they have been cooking in.
- Continue to cook all together until all is done.
- Serve warm.
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