Middle Eastern · Dinner
Lentil Stew with Cumin
A Middle Eastern lentil stew built on brown lentils simmered with onion, garlic, cumin and tomato until thick and spoonable. Finished with a squeeze of lemon and a drizzle of olive oil, it delivers an earthy, warming bowl typically served with flatbread or a scoop of rice on the side.
$3
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
416Calories
22.4gProtein
10.8gFat
60.5gCarbs
8.6gSugar
24.3gFiber
785mgSodium
0mgChol
1.5gSat Fat
1115mgPotassium
108mgCalcium
9.1mgIron
0mcgVitamin B12
15mgVitamin C
vegan
vegetarian
high-fiber
low-calorie
spice-route
hidden-gems
vegan
low-calorie
Instructions
1
Prep
Rinse the brown lentils in a sieve, finely chop the onion and garlic, and measure the parsley on a board.
2
Saute
Heat the olive oil in a medium saucepan over medium heat, cook the onion for 4 minutes until soft and translucent.
3
Simmer
Add the lentils, cumin, coriander, turmeric, crushed tomatoes, and vegetable stock. Bring to a boil, then reduce heat to low and simmer 30 minutes, stirring occasionally, until lentils soften and stew thickens.
4
Plate
Stir in lemon juice and season with salt and pepper. Ladle into a bowl, scatter parsley over top, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 cup400g brown lentils
- 3 cups720ml vegetable stock
- 11 small onion
- 4 cloves4 cloves garlic
- 1 cup180g canned tomatoes
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp ground coriander
- 1/2 tsp1/2 tsp ground turmeric
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
