Celiac.com 01/05/2019 - A good lentil soup or stew recipe can be a potent weapon in your cooking arsenal. Easy to make, delicious, and perfectly hearty for a chilly day, this lentil recipe marries green or brown lentils with onions, celery, potatoes and tomatoes with coriander, cumin and turmeric to make a delicious stew that is sure to please. Alone or over rice, this lentil stew will have them coming back for more.
- 1½ cups dried green or brown lentils
- 1 large rib celery
- 1 medium carrot
- 1 medium yellow onion
- 1 large russet potato
- 1 can whole tomatoes with juice (28-ounces)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- Dash of ground cayenne pepper
- 2½ cups water
- Kosher salt
- Freshly ground black pepper
- 6 stems parsley
- 1 lime, for serving
Place the dry lentils in a bowl and cover with water; let sit while you prep and start to cook the vegetables.
Clean and peel the carrot, and slice.
Dice the celery into bite-sized chunks.
Dice the onion into bite-sized chunks.
Peel and cut the potato into bite-size chunks.
Pour the can of tomatoes with juice into a bowl.
Coarsely chop tomatoes in the bowl.
Heat the oil in a large pot over medium-high heat. Once the oil shimmers, stir in the zucchini, if using, the celery, carrot, onion and potato.
Cook for about 5 minutes, stirring occasionally, until the onion is soft.
Drain the lentils, then add to the pot, along with the ground spices.
Pour in the tomatoes and juice, and the 2½ cups of water, along with 1 teaspoon each of salt and pepper.
Bring the mixture to a boil, cover and cook for 5 minutes.
While the stew cooks, finely chop the parsley leaves. Cut the lime into wedges.
Lower the heat to medium-low, cook for 10 to 15 minutes, stirring a few times, until all the vegetables are tender, but firm.
Taste, and add salt and pepper, as desired.
Spoon into bowls, garnish with parsley and serve hot, with lime wedges.