For a hearty vegetarian-style stew that will stick to your ribs, try my yummy lentil recipe! The meaty lentils are seasoned with garlic & savory spices. Chopped collard greens bring a lovely color and peppery flavor to the stew. Make a double batch and freeze one for later! Smart Recipes, Middle Eastern Recipes, Beans Recipes, Recipes Beans Middle Eastern Quick Lentil Stew Quick Lentil Stew Recipe | PT1H Serves 4 Ingredients: 0.25 Cup Extra-Virgin Olive Oil 1 Medium White Onion 2 Carrots 4 Cloves Garlic 2 Teaspoon Ground Cumin 1 Teaspoon Curry Powder 0.5 Teaspoon Dried Thyme 28 Ounces Diced Tomatoes 1 Cup Brown Lentils 4 Cups Vegetable Stock 2 Cups Water 0.13 Teaspoon Crushed Red Pepper Flakes 1 Teaspoon Salt 0.13 Teaspoon Freshly Ground Black Pepper 1 Cup Fresh Collard Greens 1 Tablespoon Lemon Juice In a 6-quart Dutch oven over medium-high heat, heat oil until it shimmers. Saute onions and carrots until onions are soft & translucent, about 5 minutes. Stir in garlic, cumin, curry powder & thyme and keep stirring until fragrant, about 30 seconds. Add tomatoes and stir for another 5 minutes. Add lentils, stock, and water. Season with red pepper flakes, salt & pepper and stir well. Increase heat to high and bring mixture to a boil. Reduce heat to medium-low, cover, and simmer until the lentils are tender about 25-30 minutes. In a medium bowl, transfer 2 cups of the soup. Use an immersion blender to puree the soup portion and pour it back into the Dutch oven. Add chopped collard greens and cook until greens have softened about 5 more minutes. Remove from heat and stir in lemon juice. Serve hot.

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