Emirati Spiced Lentil and Vegetable Stew
A hearty and flavorful vegetarian stew featuring red lentils simmered with a blend of aromatic Emirati spices, mixed vegetables, and a hint of tomato. It's a comforting and nutritious dish, perfect for a wholesome meal.
🧂 Ingredients
- 1.5 cups Red lentils(rinsed)
- 6 cups Vegetable broth
- 2 tbsp Olive oil
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 2 medium Carrots(diced)
- 1 medium Zucchini(diced)
- 1 can (14.5 oz) Tomatoes(diced, undrained)
- 1.5 tsp Cumin
- 1 tsp Coriander
- 0.5 tsp Turmeric
- 0.25 tsp Cinnamon
- 0.25 tsp Cayenne pepper(or to taste)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 0.25 cup Fresh cilantro or parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Stir in the cumin, coriander, turmeric, cinnamon, and cayenne pepper. Cook for 1 minute, stirring constantly, until spices are fragrant.
- 4
Add the diced carrots and zucchini to the pot and cook for 5 minutes, stirring occasionally.
- 5
Add the rinsed red lentils, vegetable broth, and diced tomatoes (with their juice). Stir to combine.
- 6
Bring the stew to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender and the stew has thickened. Stir occasionally to prevent sticking.
- 7
Season with salt and black pepper to taste. If the stew is too thick, add a little more broth or water.
- 8
Serve hot, garnished with fresh chopped cilantro or parsley.
💡 Pro Tips
- ✓Red lentils break down quickly, creating a creamy texture. If you prefer more distinct lentils, use brown or green lentils and adjust cooking time.
- ✓Adjust the spice level by increasing or decreasing the cayenne pepper.
- ✓This stew tastes even better the next day as the flavors meld.
🔄 Variations
- Add a can of chickpeas for extra protein and texture.
- Stir in a handful of spinach or kale during the last 5 minutes of cooking.
- Serve with a dollop of plain yogurt or a squeeze of lemon juice.