Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, lentil stew with crusty bread. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Lentil stew with crusty bread is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Lentil stew with crusty bread is something that I’ve loved my whole life. They’re nice and they look fantastic.
This lentil stew recipe leverages the bold flavors of Cajun andouille to create a balance of smokiness, spice & herbs. Its bold flavors infuse the lentil stew with a medley of smokiness, spice and warmth. We also rely on a couple of ingredients for a layer of freshness at the end of the cooking process.
To begin with this recipe, we must first prepare a few components. You can have lentil stew with crusty bread using 19 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Lentil stew with crusty bread:
- Take 1 cup dried green lentils (soaked overnight - do not use tinned)
- Make ready 1 medium sized onion diced
- Take 2 ripe tomatoes diced
- Get 2 medium sized carrots diced
- Take 5 cloves garlic
- Prepare 3 teaspoons ground cumin
- Make ready 1 teaspoon ground all spice
- Make ready 1 teaspoon ground coriander
- Get 3 bay leaves
- Prepare 2 tablespoons paprika
- Prepare 1-2 tablespoons olive oil
- Make ready 750 ml water for cooking
- Make ready 2 long red chillies
- Take Salt - according to your taste
- Prepare 1 tablespoon black pepper
- Take Variations to stew can be made for more vegetables to be added:
- Get 2 small white eggplant diced
- Get 2 green zucchini diced
- Prepare 2 tablespoons harrissa
Add more water if it gets too dry. Serve with a thick slice of crusty bread! This lentil stew with artichokes is vegan, gluten free, and really delicious. Lentils are always so comforting and filling, and they're loaded with protein.
Instructions to make Lentil stew with crusty bread:
- Add the olive oil to a stock pot (large pot). Add the onion and cook until opaque on medium heat. Add the garlic and cook for 1 minute stirring until fragrant. Add the sliced chillies leaving a few for garnish at the end.
- Add the diced tomatoes and all of the spices (cumin, coriander, all spice, paprika, bay leaf, salt and pepper) and stir until combined. Add 250ml of the water to combine ingredients and cook for 3-5 minutes.
- Add the lentils, carrots and the rest of the water. You can either soak them overnight to reduce cooking time or you can add more water (500ml) to recipe and cook them longer if you haven't soaked them. Cook from 1-3hrs on low heat. Keep an eye on them to make sure they aren't sticking to the bottom of your pot otherwise it will get a bitter burnt taste.
- If the stew gets a bit thick simply add small amounts of water to avoid sticky stew or burning. It should have stew juices to soak up with crusty bread loaf or baguette.
- When the lentils are soft you can stop cooking. Serve in bowls with warm crusty bread and garnish with sliced red chillies and fresh coriander leaves.
- Bon appetit!
The end result is a thick stew that pairs well with a crusty bread or cornbread. You'll want to make salsa verde again and again—drizzle it over. It's healthy, vegan, super easy to prepare and full of earthy flavours. • Leave to simmer gently until the lentils are cooked. Look for delicious Puy lentils for this pork and pulse stew. Serve with cooked green leafy vegetables, or warmed, crusty bread.
So that’s going to wrap it up with this exceptional food lentil stew with crusty bread recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
