Spiced Red Lentil Vegetable Stew
- prep time25 min
- total time 50 min
- serves 8
Serve with garlicky wilted kale or Swiss chard, if desired.
Courtesy of Alison Kent.
3 Tbsp (45 mL) butter
3 carrots, thinly sliced
1 large onion, diced
1 bulb fennel, diced
4 clove garlic, minced
1 tsp (5 mL) each salt and ground turmeric
¼ tsp (1 mL) cayenne pepper
4 cup (1 L) sodium-reduced vegetable broth
1 can (796 mL) diced tomatoes
1 can (540 mL) chickpeas, drained and rinsed
1 lb(s) (500 g) baby new potatoes, quartered
4 cup (1 L) dried red lentils
½ cup (125 mL) fresh parsley, chopped
1 cup (250 mL) Cheddar cheese, shredded (optional)
1. In Dutch oven, melt butter over medium heat; cook carrots, onion, fennel and garlic, stirring occasionally, until softened, about 6 minutes. Add salt, turmeric and cayenne pepper; cook, stirring, for 1 minute.
2. Stir in broth, tomatoes, chickpeas, potatoes, and 1 ½ cups (375 mL) water; bring to boil. Reduce heat, cover and simmer for 5 minutes.
3. Stir in lentils; cover and simmer, stirring occasionally, until lentils are tender, about 10 minutes. Stir in parsley and cheese, if using; simmer for 1 minute.