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Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 45 mins Servings: 4 creamy lentil stew topped with fried egg
Ingredients Ingredient Checklist 3 tablespoons unsalted butter 1 medium yellow onion, chopped 2 carrots, peeled and cut into a 1/4-inch dice 2 celery stalks, peeled and cut into a 1/4-inch dice 1 tablespoon minced garlic (from 3 cloves) 1 tablespoon minced fresh ginger (from a 1-inch piece) 3 thyme sprigs 1 tablespoon curry powder, such as Madras 1/2 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper Kosher salt and freshly ground pepper 1 can (14.5 ounces) diced fire-roasted tomatoes 1/2 cup dried red, pink, or yellow lentils 1 quart low-sodium vegetable broth or water 1 cup coconut milk 1 tablespoon fresh lemon juice, plus more to taste Chopped cilantro and/or scallions, for serving Poached or fried eggs, for serving (optional) Plain yogurt, chopped roasted pistachios, and/or extra-virgin olive oil, for serving (optional)
Cook’s Notes To make this recipe vegan, replace the butter with coconut oil or olive oil.
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 45 mins Servings: 4 creamy lentil stew topped with fried egg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 45 mins Servings: 4
Recipe Summary
prep: 15 mins total: 45 mins
Servings: 4
prep: 15 mins
total: 45 mins
prep:
15 mins
total:
45 mins
Servings: 4
4
creamy lentil stew topped with fried egg
creamy lentil stew topped with fried egg
Ingredients
Ingredients
- 3 tablespoons unsalted butter 1 medium yellow onion, chopped 2 carrots, peeled and cut into a 1/4-inch dice 2 celery stalks, peeled and cut into a 1/4-inch dice 1 tablespoon minced garlic (from 3 cloves) 1 tablespoon minced fresh ginger (from a 1-inch piece) 3 thyme sprigs 1 tablespoon curry powder, such as Madras 1/2 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper Kosher salt and freshly ground pepper 1 can (14.5 ounces) diced fire-roasted tomatoes 1/2 cup dried red, pink, or yellow lentils 1 quart low-sodium vegetable broth or water 1 cup coconut milk 1 tablespoon fresh lemon juice, plus more to taste Chopped cilantro and/or scallions, for serving Poached or fried eggs, for serving (optional) Plain yogurt, chopped roasted pistachios, and/or extra-virgin olive oil, for serving (optional)
Directions
Melt butter in a small pot or large saucepan over medium heat. When foam subsides, add onion, carrots, and celery and cook, stirring occasionally, until vegetables are beginning to soften but not developing any color, 8 to 10 minutes. Stir in garlic, ginger, thyme, spices, 2 teaspoons salt, and 1/4 teaspoon pepper; cook until fragrant, about 1 minute.
Add tomatoes, lentils, and broth. Bring to a boil, then reduce heat to low, cover, and simmer until lentils are tender and creamy, 15 to 18 minutes. Remove and discard thyme. Transfer about one-third of soup to a blender; purée until smooth. (Be careful blending the hot liquid: Remove feed cap from blender lid and cover with a kitchen towel to let steam escape; or pulse several times with an immersion blender directly in pot to partially purée.) Stir purée back into pot, with coconut milk and lemon juice. Serve with any combination of serving suggestions.
Cook’s Notes To make this recipe vegan, replace the butter with coconut oil or olive oil.
Cook’s Notes
To make this recipe vegan, replace the butter with coconut oil or olive oil.
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All Reviews for Creamy Lentil Stew
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All Reviews for Creamy Lentil Stew
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
