Syrian Lentil and Vegetable Stew with Herbs
A hearty and nutritious vegetarian stew featuring red lentils, seasonal vegetables, and a generous amount of fresh herbs, creating a fragrant and wholesome meal.
🧂 Ingredients
- 1.5 cups Red lentils
- 2 medium Carrots(diced)
- 2 medium Potatoes(diced)
- 2 stalks Celery stalks(diced)
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 6 cups Vegetable broth
- 2 tbsp Olive oil
- 1 tsp Cumin
- 1 tsp Coriander
- 0.5 tsp Turmeric
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Fresh cilantro(chopped)
- 0.5 cup Fresh parsley(chopped)
- 1 whole Lemon(for serving)
👨🍳 Instructions
- 1
Rinse the red lentils thoroughly under cold water.
💡 Tip: Rinsing lentils removes any dust or debris. - 2
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Add the diced carrots, potatoes, and celery to the pot. Cook for 5 minutes, stirring occasionally.
- 4
Stir in the rinsed red lentils, vegetable broth, cumin, coriander, turmeric, salt, and pepper. Bring the mixture to a boil.
💡 Tip: Using good quality vegetable broth will enhance the flavor of the stew. - 5
Reduce heat to low, cover, and simmer for 30-35 minutes, or until the lentils and vegetables are tender.
- 6
Stir in the chopped fresh cilantro and parsley just before serving.
💡 Tip: Adding fresh herbs at the end preserves their vibrant flavor and aroma. - 7
Serve hot, with lemon wedges on the side for squeezing over the stew.
💡 Pro Tips
- ✓For a thicker stew, mash some of the lentils against the side of the pot.
- ✓You can add other vegetables like zucchini, bell peppers, or spinach.
- ✓A pinch of red pepper flakes can be added for a touch of heat.
🔄 Variations
- Add a can of diced tomatoes for a tomato-based stew.
- Serve with a dollop of plain yogurt or a drizzle of tahini.