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!
RecipeSavants.comFor 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, RecipesBeansMiddle EasternQuick Lentil StewPT1HServes 4
Ingredients:
0.25 Cup Extra-Virgin Olive Oil1 Medium White Onion2 Carrots4 Cloves Garlic2 Teaspoon Ground Cumin1 Teaspoon Curry Powder0.5 Teaspoon Dried Thyme28 Ounces Diced Tomatoes1 Cup Brown Lentils4 Cups Vegetable Stock2 Cups Water0.13 Teaspoon Crushed Red Pepper Flakes1 Teaspoon Salt0.13 Teaspoon Freshly Ground Black Pepper1 Cup Fresh Collard Greens1 Tablespoon Lemon JuiceIn 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.
Whether you need a quick meal or a comforting snack, this scrumptious soup fills the order. It features tender lentils, nutty barley and Southeast Asian spices in a creamy broth. Make a double batch and freeze half for a quick lunch.
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