20 Oct Veggie Lentil Stew // Nourish Yourself
Autumn is my favourite time of the year for sure. I love the crispness in the air and the change of season and i thrive with warm, comforting foods like stews and soups.
I have been making this veggie lentil stews for the last month and it is delicious, healthy and nourishing. It’s super easy to make, but like i say in the YouTube video (below) it’s not a quick meal to make after work. I suggest you make it on the week-end when you have a bit more time. Although prep-time is only about 15 minutes, it needs at least 60-75 min of cooking time to be complete. The longer it cooks the better it will taste. Also it taste even better the next day :-).
This is the kind of food and dish i love. A fusion of Indian and Norwegian comfort food. My husband, Sanjay coined my take on cooking; Scandian cooking. I love to integrate Indian spices, and i love the smell in my kitchen when i add Indian spices. It’s incredible.
Below this photo you will find the ingredients and the directions for how to make this stew.
Note: I’m not a professional recipe creator, or recipe writer. I try to be as clear as possible, so you can be successful in making this. I have followed recipe each time i’ve made this stew and i have been successful each time. That’s fool-proof to me. I hope it will be for you too.
1 cup/1 white onion
2 garlic cloves
[1-4 birdseye chilis* see note below]
1 cup/3-4 carrots
1 cup/3 cellery sticks
2 cups/1/2 butternut squash
1-2 tsp salt (depending on your taste)
1 tbsp curry powder
1 tsp turmeric powder
1 tsp corriander powder
1 tsp cumin powder
1/2 cup red lentils
1/2 cup green (or brown) lentils
–> you can also use 1 cup green or brown lentils, but don’t use all red lentils.
[1/4 cup quinoa. Optional. If you add the quinoa add extra water. See note in directions].
2 bouillion cubes (i use cubes with sea salt added hence i use less added salt in the stew)
4 cups hot water
2 Lemons (1 for soup, 1 for garnish)
- Gather all of the ingredients for the veggie lentil soup. Make sure you have everything you need for the stew before you start cooking. It saves time and is a huge part of a successful outcome :-).
- Cut onion, garlic cloves and birdseye chilis* and place in a bowl together. (*Note on birds eye chilis. Add or omit according to hot spice tolerance level. 4 chilis can make this spicy. My husband loves it spicy. 4 is usually my tolerance level, less if the chilis are super potent. It’s hard to tell sometimes). Then cut carrots, cellery, butternut squash together into small pieces in a second bowl (a time-saving tip: buy already-cut up vegetables).
- Boil 4 cups of water. Keep it to the side.
- Warm the casserole you’ll be using. Add your choice of oil or butter. Add white onion, garlic and chilis. (i love chilis and use up to 4 myself, but if you don’t like it spicy omit the chilis).
- When onion mix has softened add the Indian spices: curry powder, turmeric, coriander, cumin and salt (note: more or less salt depending on your taste and if bouillon has salt in it or not). Stir it all together and let it cook for a few minutes. It bring the fragrance and flavour out.
- Add the vegetables and stir it all together with the onion spice mix. Let the veggies soak up the onion spice mix for a few minutes.
- Add the lentils. Stir it in. (note: you can also add 1/4 cup quinoa, but if you do add 1 extra cup of water). Adding the quinoa makes it even more hearty. I very good.
- Add bouillion cubes, 4 cups hot water, juice of 1 lemon. Stir it all together.
- Cover with a lid. Let it cook on high heat for 20 minutes, then stir. Lower to medium heat and let it cook for 60 minutes. You can stir in-between, every 20-30 minutes. If you have a good pan it shouldn’t get stuck to the bottom. If you feel you need more water, add it, but so far this amount has been good.
- When it’s done; either use a handheld mixer and puree it a little bit, or half of the stew in a blender puree it. Add the puree back into the stew and stir it all together. It brings the stew together nicely, i find.
- Fill a bowl for yourself and family/friends. Squeeze extra lemon on top each bowl (it brings out the flavours), garnish with coriander leaves and parmesan reggiano cheese (omit the cheese if you are vegan of course).
- You are ready to eat. Bon Apetite. I hope it’s as tasty to you are it is to me and my family.