I've heard a lot of talk of folks making beans especially lentils to bring prosperity for the New Year. Beans look like coins... money... you get the symbolism.
I look at eating beans as bringing good fortune in the New Year because they are inexpensive to buy and they are super healthy to eat. Lentils are high in dietary fiber, low in fat and calories and a good source of iron...plus they cook up quickly and don't cause gas like other beans.
This is a simple dish that can be made the night before and heated up quickly. Or you can simmer it in the morning and leave it sitting on the stove until dinner. The lentils will continue to cook and soften over the day. You can also throw this in a crockpot on low and have it ready 8 hours later.
However you prepare this dish; it's a perfect weekday meal... with some brown basmati rice it's a complete meal. Satisfy but very, very healthy.
Red Lentil Stew
Prep Time: 10 minutes
Cook Time: 30 minutes
Keywords: soup/stew gluten-free vegetarian lentils Indian
Ingredients (6 to 8)
- 1 tablespoon of Extra-Virgin Olive Oil (EVOO)
- 1 large onion chopped
- 3 garlic cloves minced
- 1 teaspoon of turmeric
- 1 teaspoon of ground cumin
- 1/2 teaspoon of grated fresh ginger
- 2 cups of chicken broth or vegetable broth
- 1 cup of dried red lentils
- 1 28 ounce can of diced tomatoes
- 2 tablespoons of fresh chopped cilantro
1) On medium high heat place oil in a large sauce pan.
2) Saute the onions. When they start to get soft add the garlic.
3) When garlic softens, do not brown. Add: turmeric and cumin. Heat for about a minute to let the spices bloom.
4) Add lentils and ginger mix well let heat for about 1 minute.
5) Add broth. Bring to a boil, stir occasionally. Lower to a simmer.
6) Add tomatoes, cover and let simmer; stirring occasionally for about 20 minutes or until lentils are tender.
Serve over basmati rice with whole yogurt and topped with cilantro. Naan bread is nice with this too and a side of green vegetables.
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