Red Lentil Vegetable Stew |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 4 |
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A hearty, well-seasoned vegetarian soup. Ingredients:
3/4 cup dried red lentil |
2 1/2 cups water |
2 tablespoons canola oil |
1 large onion, halved and thinly sliced |
2 cloves garlic, minced |
1 teaspoon ground cumin |
1 teaspoon garam masala |
1/2 teaspoon curry powder |
salt |
4 cups cauliflower florets |
2 tomatoes, diced |
1 1/2 cups frozen corn |
1 cup peas, fresh or frozen |
1/4 cup chopped fresh cilantro |
hot cooked rice |
Directions:
1. Add the lentils and water to a saucepan; cover and bring to a boil.
2. Lower the heat and simmer for 15 minutes.
3. In a large pot, heat the oil over medium-low heat.
4. Add in the onion; cook and stir occasionally until onion is slightly limp.
5. Add in garlic, cumin, garam masala, and curry powder; cook/stir for about 3 minutes.
6. Add in lentils and cooking liquid.
7. Season with salt to taste.
8. Add in the cauliflower; stir.
9. Bring to a simmer, cover and cook for 10 minutes.
10. Add in tomatoes, corn, and peas; continue to simmer for 5 more minutes.
11. Add in cilantro; stir.
12. Season further if desired.
13. Serve hot over rice.
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