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Prep Time: 45 Minutes Cook Time: 360 Minutes |
Ready In: 405 Minutes Servings: 8 |
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This vegetarian stew is perfect when you want to take a break from meat. Adding the cream at the end gives it a smoother texture.Michelle Collins, Suffolk Virginia Ingredients:
2 large onions, thinly sliced, divided |
2 tablespoons canola oil |
2 tablespoons minced fresh gingerroot |
3 garlic cloves, minced |
8 plum tomatoes, chopped |
2 teaspoons ground coriander |
1-1/2 teaspoons ground cumin |
1/4 teaspoon cayenne pepper |
3 cups vegetable broth |
2 cups water |
2 cups dried lentils, rinsed |
1 can (4 ounces) chopped green chilies |
3/4 cup heavy whipping cream |
2 tablespoons butter |
1 teaspoon cumin seeds |
6 cups hot cooked basmati or jasmine rice |
sliced green onions or minced fresh cilantro, optional |
Directions:
1. In a large skillet, saute half of the onions in oil until tender. Add ginger and garlic; saute for 1 minute. Add the tomatoes, coriander, cumin and cayenne; cook and stir 5 minutes longer.
2. In a 4-or 5-qt. slow cooker, combine the vegetable broth, water, lentils, green chilies, tomato mixture and remaining onion. Cover and cook on low for 6-8 hours or until lentils are tender.
3. Just before serving, stir cream into slow cooker. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir for 1-2 minutes or until golden brown. Add to lentil mixture.
4. To serve, spoon over rice. Sprinkle with green onions or cilantro if desired. Yield: 8 servings (2-3/4 quarts).
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