Curried Red-Lentil Stew with Vegetables

Name: Curried Red-Lentil Stew with Vegetables
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 sprig Accompaniments: basmati rice; basmati rice; roasted cauliflower fresh cilantro; 3 mediums carrots, quartered lengthwise, then cut crosswise into 1/2-inch pieces; 0 teaspoons cumin seeds; 2 teaspoons curry powder; 118 milliliters chopped fresh cilantro; 1 inch (2- by peeled fresh ginger, quartered; 5 larges garlic cloves, coarsely chopped; 1 teaspoons ground cumin; 1 teaspoons ground turmeric; 1 medium onion, finely chopped; 237 milliliters frozen peas (not thawed); 237 milliliters red lentils, picked over and rinsed; 0 teaspoons dried hot red-pepper flakes; 1 teaspoons salt; 85 grams cups chopped trimmed spinach leaves; 6 Tbsps vegetable oil; 1 liters water

Curried Red-Lentil Stew with Vegetables might be just the soup you are searching for. Watching your figure? This gluten free and vegan recipe has 279 calories, 10g of protein, and 15g of fat per serving. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up cilantro, ground cumin, cumin seeds, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 25 hours. It will be a hit at your Autumn event.

Instructions

Heat 1/4 cup oil in a 4- to 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion with 1/4 teaspoon salt, stirring occasionally, until golden, 8 to 10 minutes.

Ingredients you will need

Onion

Salt

Cooking Oil

Equipment you will use

Pot

Meanwhile, purée ginger, garlic, and 1/3 cup water in a blender.

Ingredients you will need

Garlic

Ginger

Water

Equipment you will use

Blender

Add purée to golden onion and cook, stirring, until water is evaporated and oil visibly separates from onion mixture, about 5 minutes.

Ingredients you will need

Onion

Water

Cooking Oil

Add curry powder, turmeric, and cumin and cook over low heat, stirring, 1 minute. Stir in lentils and remaining 5 cups water and simmer, covered, stirring occasionally, 30 minutes.

Ingredients you will need

Curry Powder

Turmeric

Lentils

Cumin

Water

Add carrots and remaining teaspoon salt and simmer, covered, stirring occasionally, until carrots are tender and lentils have broken down into a coarse purée, 15 to 20 minutes.

Ingredients you will need

Carrot

Lentils

Salt

Stir in spinach and peas and simmer, uncovered, stirring occasionally, until peas are tender, about 3 minutes. Stir in cilantro and season stew with salt and pepper. If necessary, add enough water to thin stew so that it can easily be ladled over rice.

Ingredients you will need

Salt And Pepper

Cilantro

Spinach

Water

Peas

Rice

Stew

Just before serving, heat remaining 2 tablespoons oil in a small skillet over moderately high heat until hot but not smoking, then cook cumin seeds and red-pepper flakes, stirring, until fragrant and a shade darker, 30 to 45 seconds (be careful not to burn spices).

Ingredients you will need

Cumin Seeds

Pepper

Spices

Cooking Oil

Equipment you will use

Frying Pan

Pour hot spice oil in a swirl over stew.

Ingredients you will need

Stew

Cooking Oil

Stew, without spinach, peas, cilantro, and spice oil, can be made ahead and chilled, uncovered, until completely cooled, then covered up to 5 days, or frozen 3 months. Reheat over moderately low heat, thinning with water to a pourable consistency and stirring frequently, before adding remaining ingredients.

Ingredients you will need

Cilantro

Spinach

Water

Peas

Stew

Cooking Oil