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It’s official. We no longer live in California.
There is snow on the ground, it’s been crazy cold, and I haven’t done my hair or make up in days (who can bother when it’s so damn cold?).
But make no mistake, I’m not complaining.
I love the change of seasons. And I love how the cold weather brings everyone together for big family dinners and warm nourishing meals.
There is very little that I enjoy more than making amazing food for a small group (I don’t feel the same when it comes to big groups!) of friends and family. Great food, great wine, and whether it’s spoken or not, lots of love.
I love how food does that.
It gathers us. It’s sits us down and helps us forget the crazy, if even for a moment. It reminds of what’s really important. It reminds us to love.
This red lentil stew is perfect for a warm family dinner. Serve it with a hunk of high quality, beautiful, homemade sourdough bread and a simple salad of arugula and onions and you’ve got yourself a Sunday meal to swoon over.
*To learn more about lentils, check out my lentils 101.
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Ingredients
- 1 tbsp extra virgin olive oil
- 1 yellow onion chopped
- 4 cloves garlic minced
- 1/2 serrano chili diced
- 1 tbsp minced ginger
- 1 tbsp. ground cumin
- 1 cup red lentils rinsed
- 8 cups water start with 6 cups and add more if needed
- 2 cups chopped sweet root veggies i.e. Rutabaga, parsnip or turnip
- The juice of one lemon
- 1/4 cup fresh chopped cilantro
- 2 scallions chopped
Instructions
- Heat olive oil in a large pot over medium heat and add in garlic and onions and pepper. Saut for a few minutes or until the veggies are tender and smelling delish.
- Stir in lentils and water, turn heat to high and bring to a boil. Once boiling, skim off any foam that collects in the pot, with a spoon. Turn the heat down and stir in root veggies and cumin.
- Cover and simmer for 1 hour, stirring occasionally. The more you stir, the creamier it will be.
- Finish by adding the lemon juice and fresh cilantro. Serve and top with chopped scallions. Enjoy.
- Makes 4 cups.
Comments
Olivia says
Hi Dani,
Thank you for putting this recipe up. I have been waiting for it! Would it be possible to use brown lentils instead or would it change the flavor?
Olivia
Dani says
You can use brown but it will definitely give you a different type of soup. It will be less of a thick creamy stew and more soupy. I would also start with less water and then add more only if needed.
Patricia says
Hi Dani – I tried this recipe and I think I would have liked it better if there was just a little less water – 8 cups was too much and it was way too soupy. I loved the flavours especially the ginger. I would suggest you list the ingredients in the order that you use them. Olive oil and the ginger was not listed. Thanks for all your help with healthy eating.
Dani says
Hi Patricia – thanks for the feedback I will adjust the recipe. As for the water I think it depends on the pot you use, b/c I used a heavy cast iron pot an amy stew was very thick. I will make a note of this in recipe as well:)
Amy Brennan says
Hi Dani, I agree with the above email. Mine turned out too soupy and I think it needs less water for sure. I used part of a turnip and rutabaga and mine didn’t even look the same color as yours did. But I think once the adjustments are made, it will be very yummy.
Noelle says
Hi Dani,
I made this and it was delicious! I tweaked it a bit by adding garam masala and stirred in chopped kale and a tin of chickpeas at the end. The chickpeas added a nice texture and nuttiness. Thanks for the idea, I really like that your dishes are uncomplicated and realistic for busy Mums.
Toussa says
This was absolutely amazing. I am trying to eat meat only once a week for all kind of reasons, and to find something vegan that is so delicious is just great. I followed her steps closely, I however used potatoes and turnips for the veggies and added some chickpeas just because…
Thank you Dani!
suhani says
Dear Dani,
I was just looking in my cupboard and found a tin of red lentils, and once I saw this recipe, my excitement grew!
I would like to know if I could substitute the parsnips and rutabaga for potatoes.
Thanks for the amazing recipe!
suhani says
Dear Dani,
I would like to know if I could substitute the parsnips and rutabaga for potatoes.
Thanks for the amazing recipe!
Alison says
Dani, could this recipe be modified for the slow cooker? Look delicious!