Lentil Stew

Name: Lentil Stew
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: ½ cup red lentils, dried; ½ cup RICE; 2 cloves garlic; ½ medium onion; 1 tbsp. tomato paste; 1 cups vegetable broth; 2 cups water; ½ tsp. cumin; 1 tsp. turmeric; 1 tsp. sweet paprika (smoked paprika also works nicely); ⅛ tsp. Cayenne pepper; 1 bay leaf; 2 tsp. thyme, dried; 3 tsp. olive oil; to taste salt

Put the cumin and cayenne pepper into a large pot and toast it slowly (no oil).

Cook45 min
Total45 min
Serves2
LevelIntermediate

Lunch Dairy-Free Gluten-Free High-Protein Vegan Vegetarian Middle Eastern

Ingredients

½ cup red lentils, dried
½ cup RICE
2 cloves garlic
½ medium onion
1 tbsp. tomato paste
1 cups vegetable broth
2 cups water
½ tsp. cumin
1 tsp. turmeric
1 tsp. sweet paprika (smoked paprika also works nicely)
⅛ tsp. Cayenne pepper
1 bay leaf
2 tsp. thyme, dried
3 tsp. olive oil
to taste salt

Method

Put the cumin and cayenne pepper into a large pot and toast it slowly (no oil).
In the meantime, dice the garlic and onion.
When the cumin begins to smell (after 2 or 3 minutes usually), add the olive oil, garlic and onion. Let it cook for 5 minutes, stirring occasionally.
Add the tomato concentrate, the red lentils, rice, the vegetable broth and water.
When it begins to boil, add the turmeric, bay leaf and thyme. Cover and let simmer gently for 20-25 minutes. Stir every few minutes. Have a quick taste test to make sure the rice is cooked to your liking. Add the salt, remove well and turn off the heat. Add the paprika and serve.