Taste of Home
Slow-Cooked Lentil Stew
TOTAL TIME: Prep: 45 min. Cook: 6 hours
YIELD: 8 servings (2-3/4 quarts stew).
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
Ingredients
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2 large onions, thinly sliced, divided
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2 tablespoons canola oil
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2 tablespoons minced fresh gingerroot
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3 garlic cloves, minced
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8 plum tomatoes, chopped
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2 teaspoons ground coriander
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1-1/2 teaspoons ground cumin
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1/4 teaspoon cayenne pepper
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3 cups vegetable broth
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2 cups water
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2 cups dried lentils, rinsed
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1 can (4 ounces) chopped green chiles
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3/4 cup heavy whipping cream
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2 tablespoons butter
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1 teaspoon cumin seeds
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6 cups hot cooked basmati or jasmine rice
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Optional: Sliced green onions or minced fresh cilantro
Directions
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1.
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.
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2.
In a 4-or 5-qt. slow cooker, combine the vegetable broth, water, lentils, green chiles, tomato mixture and remaining onion. Cover and cook on low until lentils are tender, 6-8 hours.
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3.
Just before serving, stir cream into slow cooker. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir until golden brown, for 1-2 minutes. Add to lentil mixture.
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4.
To serve, spoon over rice. If desired, sprinkle with green onions or cilantro.
Nutrition Facts
1-1/3 cups stew with 3/4 cup rice: 499 calories, 16g fat (7g saturated fat), 38mg cholesterol, 448mg sodium, 72g carbohydrate (5g sugars, 17g fiber), 17g protein.
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