Mexican Lentil Stew

I found this recipe at Budgetbytes.com. The recipe as written makes 12 servings so adjust recipe by half, or according to your desired servings. It's a quick and easy stew and very tasty too!

2 cups dry red lentils
4 cups of water
2 Tablespoons olive oil
1 medium onion, diced ( I had a red onion, so used that)
3 stalks celery, diced
4 cloves, garlic, minced
2- 14.5oz cans fire roasted diced tomatoes
4 cups vegetable broth ( I used chicken broth)
1/4 teaspoon EACH turmeric and cumin
1 teaspoon chili powder
10-15 dashes hot sauce (tabasco)
1 medium lime
1 bunch cilantro, chopped

In a medium pot, bring dry lentils and water to a boil. Once it reaches a boil, turn off the heat and let sit with a lid on the pot for about 20 minutes.

Meanwhile heat olive oil in a stock pot over medium heat, and begin to cook onion, add celery and garlic and cook until they are soft, but not brown. Add the diced tomatoes, broth, turmeric, cumin, chili powder and hot sauce. Continue to cook over medium heat until hot. ( I simmered for about 5 minutes).

By now the 20 minutes is up and your lentils are cooked. Add the lentils and any remaining water from the pan to the stockpot. Stir well and slightly mash the lentils using the back of your spoon. Once the entire mixture is hot, add a squeeze of lime, salt and pepper to taste and the chopped cilantro.

Serve with more lime and some tortilla chips if you have them!

Bright Red Lentil & Lemon Stew

I found this recipe for Lentil and Lemon Stew on inmybowl.com its a keeper! 


1 tablespoon coconut oil, liquid (I used olive oil)
1 large yellow onion, peeled and medium diced
5 large cloves garlic, peeled and minced
1 tablespoon  fresh ginger, peeled and minced
1 tablespoon ground cumin ( I used ground roasted cumin)
15 ounce can petite diced tomato ( I used fire roasted)
1 lemon, sliced into rounds and seeds removed
3 cups low sodium vegetable broth ( I used chicken broth)
1 cup dried red lentils
1 bunch fresh cilantro, roughly chopped

 Heat coconut oil in a large Dutch oven or heavy saucepan over medium-high heat until shimmering. Add the onion and cook, stirring frequently, for 5-7 minutes, or until soft and translucent.

Stir in the garlic, ginger, and cumin and continue stirring until fragrant, about 1 minute.

Stir in the tomatoes, 1/2 the lemon slices, broth, and lentils and bring to a boil. Once boiling, reduce the heat to medium-low, cover, and allow to simmer for 25-30 minutes, or until lentils are soft and tender. Remove from heat and squeeze in the remaining lemon slices. Serve sprinkled with fresh cilantro.

Indian Dal Nirvanna (Lentils)

This recipe is from the Nirvana Restaurant in Beverly Hills. I usually have all the ingredients on hand for this recipe except for the heavy cream, and have made it several times without the cream with great results. I usually use half the amount of butter called for as well. Sometimes I only cook for 30 minutes, because it's done by then.

Serve with basmati rice or naan flatbread.

Ingredients:

1 cup dry lentils

6 ounces canned crushed tomato

1 tablespoon grated fresh ginger

1 tablespoon minced garlic

1 teaspoon cayenne pepper (or less depending on your spice preference)

1 cup water

4 tablespoons butter

1/8 teaspoon salt, more to taste

freshly ground black pepper

1/3 cup heavy cream

2 tablespoons minced fresh cilantro

Directions:

In a large sauce pan, add the lentils and fill with water to cover by 2 inches. Bring to a boil. Reduce heat and simmer for 10 minutes until the lentils open and are tender. Drain the water from the lentils and return the lentils to the pot. Stir the lentils around in the pot mashing some of them against the pot to break open. Add the tomato puree, ginger, garlic, cayenne pepper, water, butter, salt and pepper. Cook for 1 hour until the dal is thick. Make sure to check the pot periodically to make sure the water does not cook out.

Stir in cream, garnish with minced cilantro.