We eat a lot of lentils in our household these days. And I’m not ashamed to say that a lot of the time, we get our black and green lentils tinned to cut down on cooking time. (Unlike red lentils which cook in a jiffy).
I’d love to spend time slow-cooking my chickpeas, beans and lentils before eating them but on the average weeknight there’s absolutely no way that I’m going to be doing that so I rely on my tinned favourites.
It cuts cooking time down immensely, and as long as you’re spicing and flavouring whatever you’re cooking, the difference in taste is fairly minimal.
This stew is a great way to shift the cold from your bones. I find it thoroughly warming!
So without further ado, my spicy Vegan Lentil Stew!
Ingredients:
2 tablespoons of coconut oil
4 cloves of garlic, chopped
2 large onions, chopped
1 tin of chopped tomatoes
2 tins of green lentils
mL of vegetable stock
1 teaspoon of dried ginger
1 tablespoon of curry powder
1 1/2 teaspoons of dried coriander
2 teaspoons of tumeric
1 teaspoon of cumin
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of chilli powder
salt and pepper to taste
parsley to top, if desired
Instructions:
In a large pot, heat up your coconut oil. Once it’s hot, saute your onions and garlic until they are translucent.
Once your onions and garlic are cooked through, add in your lentils, tomatoes and vegetable stock into your pot. Give it all a big stir to mix it together. Then stir in all your spices. Bring your stew to a bubble on the stove, then reduce the heat to a simmer, cover and cook for around 45 minutes or until the stew has thickened. (Stirring occasionally).
Then salt and pepper to taste, top with some chopped parsley and serve.
Notes:
I served mine over a bed of rice, but some mashed potatoes would be equally delicious!
Does lentil stew sound delicious to you? Or when you hear the word “lentils” do you automatically think of Birkenstock-wearing, granola-eating stereotypes?
