On the age-old vegetarian’s quest to fight malnourishment, I reached for the gifted bag of red lentils. A humble pantry item with great potential, I remembered my mom’s recipe for a deliciously hearty lentil stew. Bright pops of ginger and sauteed vegetables make this recipe a nutritious staple for the colder months. This is another super customizable recipe, so grab your lentils and whatever veg is wasting away in your fridge.
Tools:
- Big Pot and Lid
- Stirring Spoon
- Cutting Board
- Knife
Ingredients:
- Onion
- Carrot
- Ginger
- Lentils
- Broth / Water
- Spices: Cumin, Curry, Salt and Pepper
- Fresh Rosemary
- Canned Diced Tomatoes
Recipe:
- Chop and saute half an onion and a few carrots until slightly tender.
- Chop up your rosemary and ginger. Keep the ginger chunky so it comes through in bursts. Add your spices, fresh ginger, and rosemary (to taste) to your veggies and saute for one minute. This releases the flavor.
- Add 2 cups of lentils and saute for another minute before adding 3 cups of broth or water and a can of diced tomatoes.
- Cover and simmer until the lentils are soft, adding more liquid depending on your desired soupiness.
Voila! Top your lentils with a scoop of Greek yogurt and pair with toasted bread. This is one of the most satisfying, easiest meals of all time. Seriously, it’s so good. There’s nothing like getting zapped in the taste buds by a chunk of ginger. Makes me feel alive.
