Prep Time:
Yield:Description
A warming lentil stew perfect for fall and winter that features potatoes and a blend of cinnamon, clove, and cardamom.
Scale
Ingredients
3 celery stalks
1 large Yukon gold potatoes
1 small yellow onion
1 tablespoon olive oil
¼ teaspoon sea salt
1 clove garlic
1 1/2 cups green/brown lentils
1 teaspoon ground cardamom
1 ½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
4 to 5 cups low-sodium vegetable broth
½ cup tomato sauce or crushed tomatoes
1 teaspoon lemon zest
- 2 tablespoons lemon juice
¼ teaspoon black pepper
Salt, to taste
- Parsley, for topping
Instructions
- Rinse the celery and potato. Mince the celery and onion. Heat a large stock-pot to medium heat and add the olive oil followed by the onion and celery. Cook, stirring occasionally, until the onion mixture has softened and is fragrant, 8 or so minutes.
- While the onion mixture is cooking, dice the potato and mince the garlic. Stir in the potatoes and cook for another few minutes then finish with the garlic.
- Rinse the lentils and add to the pot shortly after the garlic. Follow closely with the spices and broth. Bring to a boil, reduce to a simmer, reduce to a simmer, cover, and cook until the lentils are just about tender; 25 or so minutes
- Stir in the tomato, lemon zest, and juice. Cook for another 5 to 10 minutes. Taste and adjust seasoning. Top with minced parsley before serving.
Notes
Tips + Tricks: This stew is one that only gets better with age. I prefer to reheat the second day and serve over a piece of toast.
Stock up on the Pantry Items: Lentils, Spices, Potatoes
Nutrition: See the information.
Nutrition
- Calories: 379
- Sugar: 4.6
- Sodium: 366
- Fat: 4.5
- Saturated Fat: .7
- Fiber: 11.9
- Protein: 20.6
- Cholesterol: 0