Difference between revisions of "Lentil Stew"

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{{recipesummary|Image=[[File:Red lentil soup.jpg|350px]]}} 
  
 
==Description==
 
==Description==
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==Ingredients==
 
==Ingredients==
* 1 cup [[Lentil|red split lentils]]
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*1 small kabocha squash, quartered and seeded
* 4 cups Water
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*2 cups baby carrots, washed
* 1 teaspoon salt
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*1 medium Hawaiian sweet onion, thinly sliced
* 1 [[Bay Leaf|bay leaf]]
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*1 (2 inch) piece of fresh ginger, thinly sliced
* Tablespoon margarine
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*3 tbsp extra-virgin olive oil
* Tablespoon olive oil
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*1/4 tsp Celtic sea salt
* 2 large potatoes, cut into 1/2 inch cubes
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*1 tsp ground cinnamon
* Teaspoon [[turmeric|turmeric]]
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*1/8 tsp cayenne pepper
* 1/2 teaspoon [[Cayenne Pepper|cayenne pepper]]
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*1 cup red lentils
* 28 ounces can diced tomatoes
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*1 cup green or yellow lentils
* 2 teaspoons [[garam masala|garam masala]]
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*2 (1 inch) pieces kombu
* 1 teaspoon honey or sugar
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*3.5 cups water
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*1 cup vegetable broth
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*1/2-3/4 cup unsweetened hemp or almond milk
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*freshly ground black pepper
  
  
 
==Procedure==
 
==Procedure==
# In a large pot, combine and cook water, lentils, salt and bay leaf. Remove bay leaf.
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# Warm oven to 400 degrees F.
# In a large frying pan, combine cubed potatoes, turmeric, cayenne pepper and olive oil and fry for 5-10 minutes.  
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# Use parchment paper to line a rimmed baking dish.
# Add to the pot with the lentils, and then combine all ingredients and cook until the potatoes are soft and tender. Excellent served with chapatis or rice.
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# Place short sides of the squash face down on sheet.
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# Place carrots, onion and ginger together in a bowl.
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# In the bowl include oil, sea salt, cinnamon and cayenne then toss together.
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# Pour vegetables onto the baking pan with the squash.
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# For ~43 min roast veggies, should be able to pierce vegetables with ease.
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# Clean and wash lentils.
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# Place cleaned lentils and kombu  with water and vegetable broth in soup pot.
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# Do NOT add salt.
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# Bring pot to boil.
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# Reduce heat to low to simmer for ~40 min.
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# Cool roasted vegetables for ~5 min.
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# Peel off squash skins and discard.
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# Puree roasted vegetables.
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# Slowly add in the hemp or almond milk to the pureed vegetables.
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# Season with pepper to taste.
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# Include the puree to the lentils.
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# Heat through and serve.
  
 
==References==
 
==References==

Latest revision as of 18:43, 23 August 2012

Lentil Stew
Red lentil soup.jpg

Description

Lentil Stew [1] [2] is a good incorporation of vitamin E and calcium that tastes great.


Ingredients

  • 1 small kabocha squash, quartered and seeded
  • 2 cups baby carrots, washed
  • 1 medium Hawaiian sweet onion, thinly sliced
  • 1 (2 inch) piece of fresh ginger, thinly sliced
  • 3 tbsp extra-virgin olive oil
  • 1/4 tsp Celtic sea salt
  • 1 tsp ground cinnamon
  • 1/8 tsp cayenne pepper
  • 1 cup red lentils
  • 1 cup green or yellow lentils
  • 2 (1 inch) pieces kombu
  • 3.5 cups water
  • 1 cup vegetable broth
  • 1/2-3/4 cup unsweetened hemp or almond milk
  • freshly ground black pepper


Procedure

  1. Warm oven to 400 degrees F.
  2. Use parchment paper to line a rimmed baking dish.
  3. Place short sides of the squash face down on sheet.
  4. Place carrots, onion and ginger together in a bowl.
  5. In the bowl include oil, sea salt, cinnamon and cayenne then toss together.
  6. Pour vegetables onto the baking pan with the squash.
  7. For ~43 min roast veggies, should be able to pierce vegetables with ease.
  8. Clean and wash lentils.
  9. Place cleaned lentils and kombu with water and vegetable broth in soup pot.
  10. Do NOT add salt.
  11. Bring pot to boil.
  12. Reduce heat to low to simmer for ~40 min.
  13. Cool roasted vegetables for ~5 min.
  14. Peel off squash skins and discard.
  15. Puree roasted vegetables.
  16. Slowly add in the hemp or almond milk to the pureed vegetables.
  17. Season with pepper to taste.
  18. Include the puree to the lentils.
  19. Heat through and serve.

References

  1. Hagman, Bette (1990). The Gluten-Free Gourmet Living Well Without Wheat. Henry Holt and Company, Inc.. pp. 145. ISBN 0-8050-1210-9. 
  2. Keough, Kelly (2011). The 100 Best Gluten-Free Recipes for your Vegan Kitchen. Ulysses Press. pp. 92. ISBN 978-1-56975-872-4.