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Bahraini Lentil and Vegetable Stew
Thareed Style
A hearty and comforting stew featuring tender lentils and a medley of vegetables simmered in a flavorful broth, reminiscent of the traditional Bahraini Thareed. This dish is often served with a side of crispy flatbread.
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- 1.5 cups Brown or green lentils(rinsed)
- 6 cups Vegetable broth
- 2 medium Onions(chopped)
- 2 medium Carrots(diced)
- 2 medium Potatoes(diced)
- 1 medium Zucchini(diced)
- 400 g Tomatoes(canned diced)
- 4 cloves Garlic(minced)
- 2 tbsp Tomato paste
- 1.5 tsp Baharat spice blend
- 1 tsp Cumin powder
- 0.5 tsp Coriander powder
- 3 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- 0.25 cup Fresh cilantro or parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until softened, about 5-7 minutes.
- 2
Add minced garlic, diced carrots, and diced potatoes. Cook for another 5 minutes, stirring occasionally.
- 3
Stir in the baharat spice blend, cumin powder, and coriander powder. Cook for 1 minute until fragrant.
- 4
Add the rinsed lentils, vegetable broth, diced tomatoes, and tomato paste. Stir everything together.
- 5
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the lentils and vegetables are tender.
- 6
Add the diced zucchini and cook for another 5-10 minutes, until tender but not mushy.
- 7
Season with salt and black pepper to taste. Stir in fresh chopped cilantro or parsley just before serving.
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- âFor a thicker stew, mash some of the cooked lentils and vegetables against the side of the pot.
- âIf you prefer a milder flavor, reduce the amount of baharat spice blend.
- âThis stew can be made ahead of time and reheats well.
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- Add other vegetables like green beans, bell peppers, or spinach.
- For a non-vegetarian version, you can add cooked chicken or lamb pieces.
- Serve with a side of crispy regag bread for dipping, in the style of Thareed.