Fall

Lentil Coriander Stew

January  7, 2014
Author Notes

This came from an old and yellowed newspaper clipping -- it must have been at least 35 years old. I have made adjustments and no longer remember where I found it, but glad I did. It has an unusual flavor profile that is addictive and makes a perfect winter one-pot meal, not to mention economical. Serve with bread and salad if you like. —deanna1001

Test Kitchen Notes

This flavorful soup is perfect if you’re trying to please different palates with one dish in one pot. The coriander and lemon in the recipe give it a light citrus taste that is heightened with the dollop of Greek yogurt. However, if you like your foods with a bit of spiciness, you can bring out the warmth and savoriness of the sausage by adding a splash of hot sauce or Sriracha. This recipe is easy to prep, easy to cook, and easy to clean up after. It is a full-flavored, filling soup that is sure to satisfy. —Robin

  • Serves 6 to 8
Ingredients
  • 1 pound Italian-style turkey sausage links, sweet or spicy
  • 2 large onions, sliced thin pole to pole
  • 2 1/4 teaspoons toasted and ground coriander seeds
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon ground ginger
  • 2 cups dry lentils (use French if you have them but plain old regular ones also work here)
  • 1 lemon, zested and juiced
  • Greek yogurt and thinly sliced lemon, for garnish
In This Recipe
Directions
  1. Slice sausages into 1/2-inch coins. Brown in a dutch oven over medium heat until lightly browned. Add onions and stir. Cover pot and cook until onions are tender but not browned, about 10 minutes. Drain off excess fat.
  2. Stir in coriander, salt, and ginger. Add lentils and 7 cups of water. Bring to a boil then reduce heat to a simmer. Cover and simmer 50 minutes. Stir in lemon zest and juice. Taste for seasoning. Add a grind of pepper if you like.
  3. Serve in bowls with a dollop of yogurt and a thin slice of lemon.
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