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  • Jefferson Adams
    Jefferson Adams
    1 1

    Easy Gluten-Free Lentil and Vegetable Stew

      This marriage of green or brown lentils with onions, celery, potatoes, tomatoes, coriander, cumin and turmeric to make a delicious, hearty winter stew.

    Caption: Image: CC--bindifry

    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.

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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.