Red Lentil and Vegetable Stew
- Vegetable recipes
- Lactose free
Based on a traditional Turkish soup, this delectable vegetable stew is made especially flavourful with the various garnishes: shredded fresh mint leaves, thinly sliced lemon and paprika olive oil.
Ingredients
- Half large eggplant
- 1/2 tsp (2 mL) salt
- 1 zucchini
- 2 carrots
- 1 each sweet red and yellow pepper
- 2 tbsp (30 mL) extra-virgin olive oil
- 1 large onion, chopped
- 1 tbsp (15 mL) paprika
- 1/4 tsp (1 mL) cayenne pepper
- 1 cup (250 mL) red lentils
- 1/4 cup (125 mL) bulgur
- 4 cups (1 L) vegetable or beef stock
- 2 tbsp (30 mL) tomato paste
- 1 tbsp (15 mL) dried mint
- 1 lemon
- Garnishes:
- Thin lemon slices
- 1/2 cup (125 mL) fresh mint, finely shredded
- 1 tbsp (15 mL) extra-virgin olive oil
- 1 tsp (5 mL) paprika
Preparation
Cut eggplant into scant 1-inch (2.5 cm) thick slices. Sprinkle both sides with salt; let stand in bowl until beads of moisture appear on cut surfaces, about 30 minutes. Blot dry with paper towels. Cut eggplant, zucchini, carrots and peppers into 1-inch (2.5 cm) chunks.
In Dutch oven or large pot, heat oil over medium-high heat; fry onion until beginning to turn golden, about 4 minutes. Add eggplant, zucchini, carrots, peppers, paprika and cayenne. Sauté until eggplant is almost tender, about 10 minutes.
Add lentils and bulgur and cook, stirring, for 2 minutes. Add stock, 3 cups (750 mL) water and tomato paste; bring to boil. Reduce heat and simmer, covered, until lentils are soft and almost dissolve into liquid, about 1 hour. Crumble dried mint and add to stew; juice lemon and stir into stew.
Garnishes: Ladle stew into bowls and top with lemon slices and fresh mint. Combine oil with paprika; drizzle over top.
In Dutch oven or large pot, heat oil over medium-high heat; fry onion until beginning to turn golden, about 4 minutes. Add eggplant, zucchini, carrots, peppers, paprika and cayenne. Sauté until eggplant is almost tender, about 10 minutes.
Add lentils and bulgur and cook, stirring, for 2 minutes. Add stock, 3 cups (750 mL) water and tomato paste; bring to boil. Reduce heat and simmer, covered, until lentils are soft and almost dissolve into liquid, about 1 hour. Crumble dried mint and add to stew; juice lemon and stir into stew.
Garnishes: Ladle stew into bowls and top with lemon slices and fresh mint. Combine oil with paprika; drizzle over top.
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