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Lentil Stew Recipe

This vegetarian stew is perfect when you want to take a break from meat. Adding the cream at the end gives it a smoother texture.—Michelle Collins, Suffolk Virginia

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Lentil Stew Recipe

Prep: 45 min. Cook: 6 hours

Yield: 8 Servings

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Ingredients

2 large onions, thinly sliced, divided
2 tablespoons canola oil
2 tablespoons minced fresh gingerroot
3 garlic cloves, minced
8 plum tomatoes, chopped
2 teaspoons ground coriander
1-1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
3 cups vegetable broth
2 cups water
2 cups dried lentils, rinsed
1 can (4 ounces) chopped green chilies
3/4 cup heavy whipping cream
2 tablespoons butter
1 teaspoon cumin seeds
6 cups hot cooked basmati or jasmine rice
Sliced green onions or minced fresh cilantro, optional

Directions

In a large skillet, saute half of the onions in oil until tender. Add ginger and garlic; saute for 1 minute. Add the tomatoes, coriander, cumin and cayenne; cook and stir 5 minutes longer.
In a 4-or 5-qt. slow cooker, combine the vegetable broth, water, lentils, green chilies, tomato mixture and remaining onion. Cover and cook on low for 6-8 hours or until lentils are tender.
Just before serving, stir cream into slow cooker. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir for 1-2 minutes or until golden brown. Add to lentil mixture.
To serve, spoon over rice. Sprinkle with green onions or cilantro if desired. Yield: 8 servings (2-3/4 quarts).

Nutritional Facts 1 1-1/3 cups stew with 3/4 cup rice equals 499 calories, 16 g fat (7 g saturated fat), 38 mg cholesterol, 448 mg sodium, 72 g carbohydrate, 17 g fiber, 17 g protein.

Originally published as Lentil Stew in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p74