This lentils with turmeric stew is easy, delicious and very nutritious. It is a great weeknight meal and packs very well for school or the office.
You can use any type of lentil for this stew — green, brown or red. Simply make sure they are thoroughly washed before you cook them.
This dish truly offers a huge nutritional punch. Lentils are full of protein, vitamins and minerals and turmeric is an super antioxidant.
This is what you are going to need to make these lentils with turmeric stew:
250 grams (8 oz.) of dry lentils
2 TBS oil
½ large white onion – chopped
4 garlic cloves – minced
1 small celery stalk with leaves – chopped
1 small chili pepper (optional) – chopped
1 TBS turmeric
½ TBS cumin
2 cups cubed squash
3 small potatoes such as fingerling – quartered
1 – 28. oz. (795 grams) can of diced tomatoes
2 bay leaves
1 tsp. Balsamic vinegar
Salt & Pepper
Chopped parsley for garnish
Wash the lentils well and place them in a pot with some salted water. Cook them for about 15 minutes.
Heat 1 TBS of oil in a large skillet and add the onion. Cook for 4 to 5 minutes until the onion is softened and translucent. Add the garlic, celery and chili pepper if using. Mix and cook for a couple of minutes until you can smell the garlic.
Make a well in the middle and add the remaining oil. Add the turmeric and the cumin. Mix the spices into the oil and cook for a couple of minutes. Mix with the onions. Add the cubed squash and potatoes. Mix well.
Add the lentils with the liquid (about 1 cup) and the canned tomatoes. Add a little water to the can to wash out the tomatoes and add it to the pan. Mix well. Add the bay leaves and season with salt and pepper. Mix well again. Bring the stew to a boil, cover the pan and reduce the heat. Simmer for about 20 minutes until the squash and potato are cooked through.
Add the vinegar and mix well. Serve and garnish with chopped parsley. You can serve this with rice.