Red Lentil Stew

In this Indian-inspired dish, the aromatic spices add to its seductive flavor. Most ingredients are pantry items, so it’s easy to prepare on short notice.

Serving size

¾ cup rice + ⅔ cup stew

Makes

6

Prep time: 10min
Cook time: 35min
Total: 45min

Ingredients

3 tablespoons coconut oil

1 onion, diced

1 jalapeño pepper, diced

½ teaspoon cumin seeds, grounded

½ teaspoon turmeric, grounded

½ teaspoon coriander seeds, freshly crushed

1 tablespoon ginger, grated

4 cups water

1 cup red lentils

1 russet potato, peeled and diced

2 cups fresh spinach leaves

¼ cup fresh cilantro leaves

½ teaspoon lemon juice or to taste

4 cups white rice, cooked

Sea salt, to taste (optional)

Nutrition Info

Makes:Serving size: ¾ cup rice + ⅔ cup stew

Calories

346

Fat

8 g

Saturated Fat

6 g

Cholesterol

0 mg

Carbohydrates

57 g

Sugar

1 g

Fiber

5 g

Protein

12 g

Sodium

14 mg

Calcium

44 mg

Phosphorus

163 mg

Potassium

441 mg

Instructions

  1. Heat the coconut oil in a pot and cook the onion, jalapeño and spices over low heat, until the vegetables are soft and aromatic, about 5 to 10 minutes.
  2. Add the ginger and salt, if desired, and cook for 5 minutes more.
  3. Add water and red lentils. Bring to a boil and add the potato.
  4. Simmer, covered, for 20 minutes or until the lentils and vegetables are tender.
  5. Add the spinach and cilantro. Stir until wilted. Add lemon juice and adjust seasoning to your taste.
  6. Serve over cooked rice. Enjoy!
Recipe contributed by FamilyCook Productions

This is a good recipe for using up excess greens and/or leftover rice.