Lentil Stew
Lentil stew is one of the oldest comfort foods, deeply rooted in history and the Bible. Lentils are first mentioned in Genesis 25:29-34, where Esau sold his birthright to Jacob for a bowl of lentil stew.
Equipment
- 1 Large Pot or Dutch Oven
- Wooden Spoon
- Measuring Cups
- Cutting Board
- Sharp Knife
- Colander or Strainer
- Bowls to Serve
Ingredients
- 1 cup dried red or brown lentils rinsed and drained
- 4 cup water or vegetable broth
- 1 onion medium
- 2 cloves garlic
- 2 tbsp olive oil
- 1 carrot medium
- 1 stalk celery
- 1 tsp cumin
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 bay leaf
- 1 tbsp fresh parsley or dried
- 1 tbsp fresh cilantro or dried
Instructions
1. Prepare the Lentils
- Rinse the lentils thoroughly under cold water until the water runs clear. Drain and set aside.
2. Sauté the Vegetables
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrot, and celery (if using). Sauté for 5-7 minutes, stirring frequently, until the vegetables are softened and fragrant.
Add Lentils and Spices
- Stir in the lentils, cumin, coriander, salt, pepper, and bay leaf. Mix well with the sautéed vegetables.
4. Simmer the Stew
- Pour in the water or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the stew simmer for 25-30 minutes, or until the lentils are tender and the liquid has thickened.
5. Adjust Seasoning
- Taste the stew and adjust the seasoning as needed. Remove the bay leaf before serving.
6. Serve and Garnish
- Ladle the lentil stew into bowls and garnish with fresh parsley or cilantro. Serve warm, accompanied by flatbread or unleavened bread for an authentic touch.