Slow-Cooked Lentil Stew Recipe

Name: Slow-Cooked Lentil Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large onions, thinly sliced, divided; 2 tablespoons canola oil; 2 tablespoons minced fresh gingerroot; 3 garlic cloves, minced; 8 plum tomatoes, chopped; 2 teaspoons ground coriander; 1-1/2 teaspoons ground cumin; 1/4 teaspoon cayenne pepper; 3 cups vegetable broth; 2 cups water; 2 cups dried lentils, rinsed; 1 can (4 ounces) chopped green chiles; 3/4 cup heavy whipping cream; 2 tablespoons butter; 1 teaspoon cumin seeds; 6 cups hot cooked basmati or jasmine rice; Optional: Sliced green onions or minced fresh cilantro

Servings: persons

2 large onions, thinly sliced, divided
2 tablespoons canola oil
2 tablespoons minced fresh gingerroot
3 garlic cloves, minced
8 plum tomatoes, chopped
2 teaspoons ground coriander
1-1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
3 cups vegetable broth
2 cups water
2 cups dried lentils, rinsed
1 can (4 ounces) chopped green chiles
3/4 cup heavy whipping cream
2 tablespoons butter
1 teaspoon cumin seeds
6 cups hot cooked basmati or jasmine rice
Optional: Sliced green onions or minced fresh cilantro

1
In a large skillet, saute half of the onions in oil until tender. Add ginger and garlic; saute for 1 minute. Add the tomatoes, coriander, cumin and cayenne; cook and stir 5 minutes longer.
2
In a 4-or 5-qt. slow cooker, combine the vegetable broth, water, lentils, green chiles, tomato mixture and remaining onion. Cover and cook on low until lentils are tender, 6-8 hours.
3
Just before serving, stir cream into slow cooker. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir until golden brown, for 1-2 minutes. Add to lentil mixture.
4
To serve, spoon over rice. If desired, sprinkle with green onions or cilantro.

1664

kcal

Calories

Fat

292

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 large onions, thinly sliced, divided, 2 tablespoons canola oil, 2 tablespoons minced fresh gingerroot, 3 garlic cloves, minced, and more.

Yes, Slow-Cooked Lentil Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooked Lentil Stew

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