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Lentil Stew

Submitted by: Joseph Wu

Latest update: March 19, 2005

Chop in large chunks:

  • 2 carrots
  • 2 stalks celery
  • 2 potatoes
  • 1-2 onions
  • 2 tomatoes

You can also add other vegetables of your choice such as:

  • 1 small zucchini
  • 1 green pepper
  • 5 white mushrooms

Put vegetables in large soup pot with:

  • 5-8 cloves garlic, peeled and left whole
  • 1½ cup lentils (375 mL)
    • Use red or brown lentils as desired. Red lentils tend to cook down into the liquid, making it thicker. Brown lentils remain whole, for a more traditional lentil stew effect.
  • 5-6 cups water (1.3-1.5 L)
  • 2 bay leaves
  • 2 tsp. ground cumin (10 mL)
  • 1½ tsp. salt (7 mL)
  • ¼-1½  tsp. ground red chilli (1-7 mL) (adjust to taste)
  • 1 tsp. ground black pepper

Also add one or two of the following as desired:

  • ½ tsp. ground coriander
  • ½ tsp. ground dill
  • ½ tsp. marjoram
  • ½ tsp. curry powder

Cover and bring to a boil. Simmer 30 minutes, stirring occasionally, to blend flavours.