Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, lentil stew with crusty bread. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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Sweet potatoes make this lentil and vegetable soup a hearty dish. Place a large pot over medium heat. Add onion, celery and garlic and spices. heartfoundation.org.au
To begin with this recipe, we must first prepare a few components. You can cook lentil stew with crusty bread using 19 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Lentil stew with crusty bread:
- Get 1 cup dried green lentils (soaked overnight - do not use tinned)
- Make ready 1 medium sized onion diced
- Prepare 2 ripe tomatoes diced
- Get 2 medium sized carrots diced
- Prepare 5 cloves garlic
- Prepare 3 teaspoons ground cumin
- Make ready 1 teaspoon ground all spice
- Take 1 teaspoon ground coriander
- Get 3 bay leaves
- Get 2 tablespoons paprika
- Prepare 1-2 tablespoons olive oil
- Get 750 ml water for cooking
- Prepare 2 long red chillies
- Make ready Salt - according to your taste
- Take 1 tablespoon black pepper
- Prepare Variations to stew can be made for more vegetables to be added:
- Prepare 2 small white eggplant diced
- Prepare 2 green zucchini diced
- Prepare 2 tablespoons harrissa
Serve with crusty bread and enjoy." She has you mix the tomato paste, curry powder, and salt with a bit of water, but I found the stew more flavorful without it. You can eat it as a soup, or make it thicker for a stew. Serve with crusty bread and enjoy." So, this lentil stew! It's healthy, vegan, super easy to prepare and full of earthy flavours. • Leave to simmer gently until the lentils are cooked.
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!
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. Add half a teaspoon of crushed chilli flakes or a bay leaf if you have them. Season to taste with salt and pepper.
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