Indian

Pantry Lentil Stew

by:
March  1, 2021
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Pantry Lentil Stew
Photo by Erin Pace Stegman
  • Prep time 5 hours
  • Cook time 1 hour
  • makes 6
What You'll Need
Ingredients
  • 2 tablespoons olive oil or coconut oil
  • 1 shallot
  • 1/2 onion
  • 1 tablespoon minced garlic
  • 1 cup red lentils (uncooked)
  • 1 tablespoon ginger (fresh)
  • 1 tablespoon turmeric (dried)
  • 1 tablespoon coriander (dried)
  • 1 tablespoon paprika
  • 2 bay leaves
  • 3 tablespoons cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • salt and cracked pepper
  • 2 tablespoons broth/fond
  • 4 cups water
  • 1 packet chickpeas
  • 2 tablespoons tomato paste
  • 2 tablespoons sambal oelek
  • 1 cup sliced red peppers
  • 1 cup spinach
  • 1 can coconut milk
  • 1 tablespoon lemon juice
Directions
  1. Saute shallot, onion and garlic in oil for 5 minutes. Add red lentils, spices and continue to saute for 2 minutes to bring our flavor.
  2. Add water, fond and chickpeas and bring to a boil. Once the lentils are soft and cooked through, add tomato paste and sambal oelek.
  3. Turn off heat and add red peppers, spinach, coconut milk and lemon juice.
  4. Serve on top of rice, with papadum/naan, and with creme fraiche, fresh coriander and more sambal oelek.
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