Tasty Stewed Lentils.

I know I am not the only one who craves a warming, filling and hearty stew on rainy days.

This recipe is tasty, easy to make, will fill you up well on a chilly day and keep well in the fridge, in case there are leftovers.

I love this vegetable stew as it enhances the authentic flavour of the vegetables used, and is full of nutrients too. Let’s get started.

Ingredients are:-

  • 1 1/2 cups small brown lentils (masoor dal)
  • 1 chopped onion.
  • 1 bay leaf.
  • 4 cloves of garlic, chopped.
  • 1 medium courgette and 1 medium eggplant, chopped and kept aside in salted water.
  • 1 large chopped tomato.
  • 1 large carrot, peeled and chopped.
  • 1 large potato, peeled and chopped.
  • Mixed herbs (thyme and basil).
  • 1 tbsp coconut oil.
  • Salt and pepper to taste.
Heat your pan, and add the oil. Add the bay leaf, then onion and fry till translucent then add your chopped garlic.
Add the carrot, mixed well then add your tomatoes and let cook a while.
Drain and rinse then add the eggplant and courgette, let cook a while before adding the potato.
Once the potatoes are cooked a bit, add the herbs, lentils and 3 cups of water as well as your salt and pepper. Cover and let simmer for 30 minutes until the lentils are cooked.
This is a hearty stew that will satisfy your comfort food cravings.
The best accompaniment to this is some crusty bread from Brood.

You can even have it on its own or with some dinner rolls. The kids like it with chapati and rice. Leftovers are great for their lunchboxes too.

Note: Soaking the eggplant in salted water removes the bitter taste and also reduces the water in the veggies, hence they are able to hold their shape well, and enhance their natural flavour.

This is a tasty one pot dish full of flavourful vegetables and nutrients that will please the eyes and palate, it is definitely worth a try and easy to make too.