Golden Harvest Red Lentil and Vegetable Stew

This stew was delicious.  It was inspired because my family wanted Indian food and I had just had dental work done and didn’t want anything too spicy.  They added lots of spicy red pepper to theirs and everyone was happy.  The vegetables were all from my Angelic Organics CSA box, too!

Delicious and quick vegetarian fall dinner
Delicious and quick vegetarian fall dinner

Ingredients

3-4 Tablespoons olive oil

1 leek, cleaned and chopped

1 large shallot, chopped

2 carrots chopped

2 parsnips peeled and chopped

1 medium celery root, peeled and chopped

2 medium potatoes, chopped

1 pound (about 2 1/4 cups) red lentils

water

2 tablespoons grated ginger

3 large garlic cloves, chopped or crushed

6 whole allspice berries

1 teaspoon whole black pepper

1 tablespoon cumin seed

1 teaspoon whole fenugreek

1 bunch cilantro, chopped

about 4 oz. of young kale or other greens, chopped

salt to taste

2 tablespoons ghee, or more to taste (optional)

 

Instructions:

In a dutch oven, heat the olive oil.  When the oil is hot, add the leek and shallot.  I chopped these first, and cooked them over medium heat for about five minutes.  Then I chopped the rest of the vegetables and added them to the pot as I finished chopping them.  Add the carrots, parsnips, celery root and potatoes.  Saute’ for about five more minutes.  Add the red lentils and saute for one more minute.  Add water to cover by about 3 inches and bring to a boil.  I put some water in my tea kettle and brought it to a boil while I chopped and sauteed the veggies–not necessary, but it does save a few minutes.  While you wait for the water to come to a boil, put the allspice, pepper, fenugreek, and cumin into a pestle and grind with a mortar until roughly ground.  Alternatively, I am sure you could grind the spices in a small food processor or a coffee grinder dedicated to grinding spices.  Add these to the pot along with the grated ginger and chopped or pressed garlic.  Let simmer for about fifteen minutes until the lentils break down and the vegetables are soft.  Add the greens and cilantro and salt and cook for a couple more minutes.  Add the ghee if you want.  You could also drizzle a little ghee onto each served dish.

This was delicious and a beautiful color, too!

 

 

 

 

I am a writer, handworker, artist and teacher (a WHAT!), and a mom of two beautiful daughters who are amazingly 17 and 21. I am working on getting my first book, a fantasy novel for young people, published and am busy spinning on my new spinning wheel. I have been a Waldorf early childhood teacher for 10 years now, and before that, I was a lawyer. Teaching is much more fun.

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