Spiced Red Lentil Stew Recipe - Cooking Index
Spiced Red Lentil Stew Recipe - Cooking Index
A classic dish for Succot, this stew can easily be made into a soup by adding extra water to make the desired consistency and a few small potatoes cut into cubes. Bring this to a boil and cook until the potatoes are tender. Serve the stew as a side dish or with a salad and toasted pita bread as a vegetarian main course.
Type: Rice| 1 cup | 237ml | Red lentils - picked over |
| 1 | Carrot - coarsely chopped | |
| 1 | Onion - coarsely chopped | |
| 2 cups | 396g / 13oz | Cubed peeled butternut squash |
| 1 teaspoon | 5ml | Salt |
| 1/2 teaspoon | 2.5ml | Ground cumin |
| 2 teaspoons | 10ml | Garlic cloves - crushed (small) |
| 1/2 teaspoon | 2.5ml | Turmeric |
| 1 teaspoon | 5ml | Chopped parsley or cilantro - (to 2) |
Cover the lentils with water in a bowl and stir. Drain, rinse and repeat the process until the water is clear. Drain.
Place the lentils in a pot with 3 cups of water and bring to a boil, skimming off any foam that develops on top. Reduce the heat and add the carrot, onion, squash, salt, cumin, garlic and turmeric. Partially cover and cook over low heat until the stew is thick and the lentils are soft, 45 to 60 minutes. Garnish with the parsley or cilantro and serve.
This recipe yields 4 servings.
Each serving: 125 calories; 848 mg sodium; 0 cholesterol; 0 fat; 0 grams saturated fat; 27 grams carbohydrates; 6 grams protein; 5.33 grams fiber.
Source:
The Los Angeles Times, 10-03-2001
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