prep
cook
total
yield 6 servings
Serve with a baguette
Ingredients
- 1 large yellow onion, finely diced
- 1 large carrot, finely diced (or more)
- 3 sweet potatoes, peeled and chopped into 1-inch pieces OR 1 squash raw cut into small pieces
- 3 large potatoes peeled and diced
- 1 ½ cups uncooked brown lentils
- 7 to 8 cups water
- 1 cup vegetable broth
- 1 – 14.5 oz. can of petite diced tomatoes, pureed
- 1 bay leaf
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- 1/2 to 1 tsp cinnamon
- 2 ½ to 3 teaspoons sea salt (+/- to taste) if needed
- 9 cracks freshly ground pepper (+/- to taste) if needes
- 2 cups packed – fresh baby spinach
- Fresh cilantro – chopped – topping for individual servings – optional (I used frozen incorporated into the recipe)
- (I used frozen incorporated into the recipe)
Instructions
- In a large ceramic/enamel-lined Dutch oven or similar stock pot, add the finely minced onion and carrot; sauté over medium heat until they begin to soften, approximately 4 to 5 minutes. Add a tablespoon or so of water if the onions and carrots start to stick and/or to prevent burning.
- Add all the other the remaining ingredients to the Dutch oven, except the baby spinach and cilantro, bring to boil, then immediately lower to a simmer. Stir well to incorporate all the ingredients.
- Simmer uncovered over medium-low heat for 45 minutes. At 45 minutes, push the potatoes over to the side of the pot (as much as possible) and remove approximately one cup of the cooked lentils and place them in a wide bowl. Smash them with a fork or potato masher, then return to the pot. This will give the stew more varied texture.
- Test the flavors, add more spices (see recipes notes), if necessary, to achieve the level of flavor you desire. Add the baby spinach and cook for another 15 minutes.
- Discard the bay leaf.
- Top individual servings with freshly chopped cilantro.
- .
From
jillyswan 