Red lentil stew recipe

This is a recipe I make often, sometimes as a stew and sometimes as a soup. I hope you like it!

 

Healthy lentil stew

 

1 cup of red lentils, picked and rinsed.

1/4 of chopped onion

lime juice

1 teaspoon of cumin

1 teaspoon of chili pepper powder

1 teaspoon of  freshly ground pepper

1 tablespoon of olive or grapeseed oil

1/2 pound of fresh spinach

1/2 pound of firm tofu, cubed.

1 cup of tomato paste (or fresh tomatoes, blended)

3 cups of vegetal broth or water

Himalayan salt

 

Sauté onion and garlic in oil at medium heat, then add cumin and chili powder, stir in tomato paste,  and cook a few minutes. Add broth, water, red lentils, and diced carrot, and simmer for 30 minutes. Add diced tofu and salt to taste, adjust the liquid.  (e.g. more water to get a more soupy, less water for a stew type of meal) Add about a half pound of spinach at the very end.

Squeeze a few drops of lemon juice to taste.

 

Recipe modified from  cooking.nytimes.com

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