Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, lentil stew with crusty bread. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Lentil stew with crusty bread is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Lentil stew with crusty bread is something that I’ve loved my whole life.
Lentil and Sausage Stew is a fast and easy soup bursting with flavor and chock full of good-for-you vegetables! Plus it freezes well for later. Add more water if it gets too dry.
To get started with this recipe, we must first prepare a few ingredients. You can cook lentil stew with crusty bread using 19 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Lentil stew with crusty bread:
- Make ready 1 cup dried green lentils (soaked overnight - do not use tinned)
- Get 1 medium sized onion diced
- Take 2 ripe tomatoes diced
- Get 2 medium sized carrots diced
- Take 5 cloves garlic
- Get 3 teaspoons ground cumin
- Take 1 teaspoon ground all spice
- Get 1 teaspoon ground coriander
- Get 3 bay leaves
- Get 2 tablespoons paprika
- Make ready 1-2 tablespoons olive oil
- Prepare 750 ml water for cooking
- Prepare 2 long red chillies
- Make ready Salt - according to your taste
- Get 1 tablespoon black pepper
- Take Variations to stew can be made for more vegetables to be added:
- Prepare 2 small white eggplant diced
- Get 2 green zucchini diced
- Get 2 tablespoons harrissa
This hearty lentil potato stew is vegan, budget friendly, full of seasonal ingredients, like carrots, potatoes and wintery herbs: the ultimate comfort food in a bowl! Serve hot with your favourite crusty bread. It's healthy, vegan, super easy to prepare and full of earthy flavours. • Leave to simmer gently until the lentils are cooked. Season to taste with salt and pepper.
Instructions to make Lentil stew with crusty bread:
- Add the olive oil to a stock pot (large pot). Add the onion and cook until opaque on medium heat. Add the garlic and cook for 1 minute stirring until fragrant. Add the sliced chillies leaving a few for garnish at the end.
- Add the diced tomatoes and all of the spices (cumin, coriander, all spice, paprika, bay leaf, salt and pepper) and stir until combined. Add 250ml of the water to combine ingredients and cook for 3-5 minutes.
- Add the lentils, carrots and the rest of the water. You can either soak them overnight to reduce cooking time or you can add more water (500ml) to recipe and cook them longer if you haven't soaked them. Cook from 1-3hrs on low heat. Keep an eye on them to make sure they aren't sticking to the bottom of your pot otherwise it will get a bitter burnt taste.
- If the stew gets a bit thick simply add small amounts of water to avoid sticky stew or burning. It should have stew juices to soak up with crusty bread loaf or baguette.
- When the lentils are soft you can stop cooking. Serve in bowls with warm crusty bread and garnish with sliced red chillies and fresh coriander leaves.
- Bon appetit!
Enjoy with a slice of crusty bread! Video License Copyright all rights reserved. recipe, recipes, cook, cooking, how to cook, vegan, vegan dish, butter bean, butter beans, lentil, lentils, lentil stew, butter. Look for delicious Puy lentils for this pork and pulse stew. Serve with cooked green leafy vegetables, or warmed, crusty bread. Serve with lots of freshly cooked green leafy vegetables, or warmed, crusty bread.
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