Persian Lentil Stew

Echo from honeywise.co, Serves 4

Ingredients

1 cup Mount Zero Persian Red Lentils, soaked in a bowl of cold water for 2 hours and then rinsed well and strained
1 bunch dutch carrots, chopped into 2cm pieces

1/2 bunch Kale, leaves removed and thinly sliced
1 red onion, finely diced
2 cloves garlic, finely diced
6 whole black pepercorns
2 bay leaves
1 cinnamon stick
2 tbsp sweet Paprika
1 tbsp ground coriander
1 heaped tsp ground cumin
1/2 tsp turmeric powder
1 tbsp tomato paste
1 tsp Garam Masala
3 tbs Mount Zero Extra Virgin Olive Oil
Mount Zero Pink Lake Salt
Coriander leaves, and fresh lemon wedges, to serve

Method

  1. Heat the olive oil on medium heat in a large saucepan. Add the peppercorns, bay leaf and cinnamon stick and sauté for 1 minute. Add the red onion and cook, stirring frequently for another 4 minutes. Add the garlic and cook for 1 minute.
  2. Add the Paprika, coriander, cumin, turmeric powder and sauté for about a minute until fragrant. Try to make sure the spices don't stick to the bottom of the pan, adding a little more oil if necessary. Add the tomato paste and cook for another minute, until everything is well combined.
  3. Add 1.25 litres of water to the onion and spice mix and bring to the boil. Add the Persian Red Lentils, bring to the boil again then reduce heat to a low boil. Cook uncovered for 30 minutes then add the carrot.
  4. Cook for another 15 minutes, or until lentils are tender and most of the liquid has evaporated and add the Kale. Cook for another 5 minutes.
  5. Remove from heat and add Garam Masala and salt to taste, stirring through thoroughly. Leave to sit for 15 minutes. Serve with rice or cous cous, a wedge of lemon and garnished with fresh coriander leaves.
Print
Echo from www.honeywise.co submitted this gorgeous lentil and kale stew for a recipe competition we ran last year. It was lost in the abyss for nearly a year but we've dug it out as it's simply to good to not post. Enjoy!

Recipe Ingredients from the Mount Zero Range

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