this is going to be the heartiest, nutrition-rich, and protein packed lentil stew you will ever have! It’s versatile and works for lunch, dinner, the lunchbox, and parties. Definitely tag me if you make this!
INGREDIENTS
1 ½ cups green, black, or brown lentils, rinsed (soaking not necessary)
1 tbs olive oil
1 tsp cumin
1 tbs each grated ginger and garlic
1 cup finely chopped crunchy veggies (celery, onions, carrots, peppers, red cabbage, napa cabbage, brussels sprouts, kale, etc.)
½ cup finely chopped parsley
3 bay leaves
1 tsp ground cilantro coriander powder
1 heaping tsp chopped red chili peppers (to taste)
3 cups vegetable broth
1 ½ cups water
1 can fire roasted tomatoes (can roast your own in the oven as well)
1 tsp+ salt (to taste)
1 lime, juiced
Optional spices – 1 tsp @traderjoes ajika Georgian seasoning blend, 1 tsp @traderjoes Calabrian chilis
Garnish – tahini, tabouleh or parsley salad, hot sauce
Notes: You can sub the veggies for broccoli slaw (just pulse it in the food processor first). I made this stew in the instant pot but you can make in a pressure cooker or on the stove top as well. I like my stew hearty and thick, you can add 1 cup each of broth and water if you want it thinner/more souplike
INSTRUCTIONS
1 Rinse the lentils and pulse the fire roasted tomatoes
2 Heat oil on saute mode in the Instant Pot. Add cumin and let it splutter
3 Add ginger, garlic, bay leaves, veggies, and parsley. Cook for about 2 min and then put it aside
4 In the same pot, add lentils, broth, water, and fire roasted tomatoes. Add red chili, cilantro coriander powders, and optional spices. Stir and cook for 10 min. Let Instant Pot cool naturally
5 Stir in salt and lime juice to the stew. Taste and add additional spices to your taste. Ladle into bowls and add your garnishes. Enjoy with toasted naan or pita chips!
Tags: Mediterranean, Healthy, Soups
