Veggie Lentil Stew // Nourish Yourself

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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.

 

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INGREDIENTS
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)
Corriander/Cilantro leaves

DIRECTIONS

  1. 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 :-).
  2. 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).
  3. Boil 4 cups of water. Keep it to the side.
  4. 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).
  5. 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.
  6. 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.
  7. 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.
  8. Add bouillion cubes, 4 cups hot water, juice of 1 lemon. Stir it all together.
  9. 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.
  10. 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.
  11. 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).
  12. You are ready to eat. Bon Apetite. I hope it’s as tasty to you are it is to me and my family.


4 Comments
  • Jane Watkins
    Posted at 20:03h, 20 October Reply

    Thank you, Anita for the recipe and for your energy, smile and knowledge. I am going to share this with my yoga students as they are in a fall cleanse mode……

    • Anita Goa
      Posted at 11:44h, 28 October Reply

      Thank you always, Jane. Much love, detox and nourishment to you and your students. xo, Anita 🙂

  • Kristina
    Posted at 12:46h, 23 October Reply

    I adore stews, too! I was known for my amazing stews for a long time, until my boyfriend realized that, instead of bay leaf, I was (by mistake!) using coca leaves which he brought from his scientific expedition in Peru 😀

    I will definitely orient my self to eastern cuisine now 🙂 and try this one!

    P.S. What does “coined my take on cooking” mean?

    :*

    • Anita Goa
      Posted at 11:43h, 28 October Reply

      ‘COINED’ is probably a very American way of saying ‘gave name to’ 🙂 Enjoy the stew and filling yourself up with goodness, Kristina. You are [already] as good as Gold. Love, Anita 🙂

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