This comforting Sweet & Spicy Lentil Stew is a perfect weeknight dinner that delivers deep, satisfying flavors without requiring hours of prep. The dish features red lentils that break down into a creamy texture, paired with tender chunks of potato and a robust tomato base. A blend of cumin, paprika, and a hint of cayenne provides a gentle warmth, while a touch of honey and vinegar balances the savory spices with subtle sweetness and acidity. It&# 226;ÂÂs naturally vegan and gluten-free, making it an inclusive meal for the whole family. Serve it hot over a bed of fluffy basmati rice for a complete, home-style experience that feels both rustic and refined.
Sweet & Spicy Lentil Stew
Description
This comforting Sweet & Spicy Lentil Stew is a perfect weeknight dinner that delivers deep, satisfying flavors without requiring hours of prep. The dish features red lentils that break down into a creamy texture, paired with tender chunks of potato and a robust tomato base. A blend of cumin, paprika, and a hint of cayenne provides a gentle warmth, while a touch of honey and vinegar balances the savory spices with subtle sweetness and acidity. It is naturally vegan and gluten-free, making it an inclusive meal for the whole family. Serve it hot over a bed of fluffy basmati rice for a complete, home-style experience that feels both rustic and refined.Ingredients
Directions
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Rinse the red lentils and potatoes; place them in a pot of plenty of water and bring to a boil. Cook until tender, then drain and set aside.
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Start cooking the basmati rice according to package instructions.
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Heat olive oil in a heavy, non-stick pan over medium heat. Add the chopped garlic and toss until coated with oil.
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Sauté the garlic carefully, watching closely until it is just toasted and fragrant.
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Add the chopped onion to the toasted garlic and sauté in a little stock or water until the onions are translucent.
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Stir in the cumin, paprika, curry powder, cayenne, and chili powder, cooking for 1 minute to release their aromas.
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Add the chopped tomatoes, tomato paste, vegetable stock, Worcestershire sauce, tamari, vinegar, and honey. Stir to combine.
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Return the cooked lentils and potatoes to the pan. Simmer gently for 5-10 minutes until the stew thickens and flavors meld.
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Stir in the green peas and heat through for another 2 minutes.
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Season with salt and pepper to taste. Serve hot over the cooked basmati rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 991.2kcal
- % Daily Value *
- Total Fat 3.1g5%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 30.0mg2%
- Total Carbohydrate 202.8g68%
- Dietary Fiber 28.7g115%
- Sugars 7.2g
- Protein 38.2g77%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Spice Level: The spices in this recipe are on the mild side. Adjust the cayenne and chili powder to your preferred heat level.
Cooking Lentils: Use plenty of water when boiling the lentils and potatoes to ensure they cook evenly and don't stick together.
Toasting Garlic: Toasting the garlic in oil gives a wonderful nutty flavor and aroma to the dish. Keep a close watch as it can burn quickly.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The stew may thicken upon standing; add a splash of water or stock to loosen before reheating.
