Easy Gluten-Free Lentil and Vegetable Stew

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.

Ingredients:

• 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

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Directions:
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.