Untitled Recipe
Try this Untitled Recipe recipe, or contribute your own.
Try this Untitled Recipe recipe, or contribute your own.
- salt and pepper to taste
- olive oil
- 3 garlic cloves minced
- 1
- 1 1/2
- 3
- 2
- cups
- 1 medium onion diced
- 2 tbsp. olive oil
- 4
- cayenne pepper
- 4 cups vegetable broth
- freshly grated ginger
- 1-2
- 1 1/2 cups dried red lentils
- medium onion
- vegetable broth
- garlic cloves
- minced
- oz.
- diced
- can diced tomatoes
- tsp.
- tbsp.
- 1/2-1
- fresh spinach leaves
- ingredients 2 tbsp. olive oil 1 medium onion diced 3 garlic cloves, minced 1 1/2 tsp. freshly grated ginger 1-2 tbsp. berbere spice blend, to taste, i went with 2 tablespoons but i like lots of spice 1/2-1 tsp. cayenne pepper, or to taste, optional 4 cups vegetable broth 1 1/2 cups dried red lentils
- 2 tbsp. olive oil 1 medium onion diced 3 garlic cloves, minced 1 1/2 tsp. freshly grated ginger 1-2 tbsp. berbere spice blend, to taste, i went with 2 tablespoons but i like lots of spice 1/2-1 tsp. cayenne pepper, or to taste, optional 4 cups vegetable broth 1 1/2 cups dried red lentils
- 2 tbsp. olive oil 1 medium onion diced 3 garlic cloves, minced 1 1/2 tsp. freshly grated ginger 1-2 tbsp. berbere spice blend, to taste, i went with 2 tablespoons but i like lots of spice 1/2-1 tsp. cayenne pepper, or to taste, optional 4 cups vegetable broth 1 1/2 cups dried red lentils
- 1 1/2 tsp. freshly grated ginger
- 1-2 tbsp. berbere spice blend to taste, i went with 2 tablespoons but i like lots of spice
- berbere spice blend
- to taste i went with 2 tablespoons but i like lots
- 1/2-1 tsp. cayenne pepper or to taste, optional
- or to taste optional
- dried red lentils
- 1-14 oz. can diced tomatoes
- 1-14
- 3 medium red potatoes about 3/4 lb. total, diced
- medium red potatoes
- about 3/4 lb. total diced
- 3 cups fresh spinach leaves sliced and lightly packed
- sliced and lightly packed
- Carbohydrate 575.32498410294 g
- Cholesterol 0 mg
- Fat 63.0919190225795 g
- Fiber 124.040269303765 g
- Protein 125.65691357512 g
- Saturated Fat 9.21212888805529 g
- Serving Size 1 1 recipe (7336g)
- Sodium 5729.48081923661 mg
- Sugar 451.284714799176 g
- Trans Fat 4.02895313566832 g
- Calories 3216 calories
Step-by-step
- 2 tbsp. olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 1/2 tsp. freshly grated ginger
- 1-2 tbsp. berbere spice blend (to taste)
- 1/2-1 tsp. cayenne pepper (optional, to taste)
- 4 cups vegetable broth
- 1 1/2 cups dried red lentils
- 1 (14 oz) can diced tomatoes
- 3 medium red potatoes (about 3/4 lb. total), diced
- 3 cups fresh spinach leaves, sliced and lightly packed
- Salt and pepper to taste
My Simple Red Lentil Stew: A Weeknight Wonder
As a busy working mom, finding time to cook healthy, delicious meals can feel like a Herculean task. Between work meetings, school pick-ups, and the endless to-do list, the last thing I want is to spend hours in the kitchen. That's why I've developed a go-to recipe that’s both nutritious and incredibly easy: my simple red lentil stew. This hearty, flavorful stew requires minimal prep time and cooks up beautifully in a single pot – perfect for those nights when convenience is key. It's a staple in my meal rotation, and it consistently earns rave reviews from my family. The vibrant red color alone makes it a feast for the eyes, but the satisfying taste keeps everyone coming back for more.
The beauty of this red lentil stew lies in its versatility. The base recipe is incredibly simple – red lentils, broth, and a few aromatics – but it's easily adaptable to whatever ingredients I have on hand. Sometimes I add a handful of chopped carrots or celery for extra sweetness and nutrients. Other times, I might throw in some leftover cooked chicken or sausage for a heartier meal. The spices are also easily customizable: a dash of cumin or coriander can add a whole new dimension of flavor. And don’t be afraid to experiment with different types of vegetables – butternut squash, sweet potatoes, or even cauliflower would work wonderfully. It’s a truly forgiving recipe, perfect for the beginner cook or the seasoned chef alike.
I usually make a large batch on the weekend and portion it out for easy weeknight dinners. It reheats beautifully, and the flavors actually deepen overnight, making for even tastier leftovers. It's also fantastic for meal prepping: simply store the individual portions in the refrigerator for grab-and-go lunches or dinners. This stew is proof that healthy, flavorful meals don't have to be time-consuming or complicated. In fact, it's quite the opposite! This recipe frees up my time and energy, allowing me to focus on what truly matters: my family and all the other things vying for my attention. It’s a testament to the power of simple cooking – a skill that is both rewarding and incredibly valuable in our busy modern lives. This stew is a true reflection of my cooking philosophy: delicious, healthy, and effortlessly achievable, even on the busiest of days.
Beyond the basics:
While this recipe is straightforward, I encourage you to explore different variations and flavor profiles. Consider adding different spices to enhance the taste, experiment with various vegetables to boost nutrition, or include protein sources like chicken, sausage, or tofu for a more complete meal. The possibilities are endless! Don't be afraid to get creative and make this recipe your own.
Serving suggestions:
This stew is delicious on its own, but it pairs well with several side dishes. Crusty bread is a classic choice, perfect for soaking up the flavorful broth. A simple side salad with a light vinaigrette adds freshness and a contrasting texture. Or, for a more substantial meal, serve it with rice or quinoa.
Making it ahead:
The best part about this stew is that it tastes even better the next day! Make a big batch on the weekend and enjoy it throughout the week. Store leftovers in an airtight container in the refrigerator for up to 3 days.
I hope this recipe becomes a staple in your kitchen as it has in mine. Enjoy!
