Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Red Lentil Stew

Servings: 2

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• olive oil (15 ml)
• yellow onion (1 medium)
• black pepper (1.25 g)
• cumin seeds (2 g)
• ground turmeric (1.25 g)
• carrots (1 medium)
• potatoes (2, medium)
• green cabbage (230 g)
• salt (1.25 g)
• red lentils (100 g)
• vegetable bouillon (350 ml)

Directions

• Heat a pot at medium heat, then coat bottom with 15 ml (1 tbsp) of olive oil. Add 113 g (1 small, diced) yellow onion, sautée for 5 minutes.
• Add black pepper, 2 g (1/2 tsp) whole cumin seeds and 1.25 g (1/4 tsp) of turmeric powder.
• Add 60 g (1 medium, diced) carrot, 290 g (2 medium, chopped into small cubes) potatoes and 230 g (1/4 head, chopped) of green cabbage. Mix well, lower heat, cover and cook for 5-7 minutes. Add water if vegetables are sticking to the bottom.
• Mix in 100 g (1/2 cup) of red lentils and 350 ml (1 1/2 cups) of vegetable bouillon. Mix well, and bring to a boil. Lower heat to a simmer, cover and cook for 10 minutes. When ready, season with salt.
• Eat as is, or serve over basmati rice or flat bread.

Nutrition Data (Per Serving)