One Pan Lentil Stew with Vegetables and Brown Rice
Easy, delicious and cheap dinner. This recipe is ideal to clear out the fridge so feel free to add any veggie you have left in the fridge.
Servings: 2
Calories: 353kcal
Ingredients
- 1 cup celery chopped
- 1 cup carrot chopped
- 1 cup red cabbage chopped
- 2 cups tomato
- 1/2 cup onion chopped
- 1.5 tablespoon fresh grated ginger
- 2 cloves garlic minced
- 3/4 cup dried lentils/beans rinsed (we used mung beans)
- 3 cups vegetable stock (water works too if you add more seasonings)
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1 tablespoon garam masala/curry powder
- 1 inch cinnamon stick
- cayenne pepper to make it spicy
- sea salt to taste
- black pepper to taste
- 3/4 cup brown rice uncooked (1 cup makes about 2-3 cups cooked)
Instructions
- Heat cooking oil in a large pot over medium heat. Add onions and cook about 5 minutes or until translucent.
- Add cumin, turmeric, curry powder, and cinnamon stick. Fry for a few seconds.
- Add lentils and give a good stir. Cook for 5 minutes while stirring.
- After 2 minutes, add ginger and garlic.
- Add all other vegetables and water or broth. Season with black pepper, sea salt and cayenne pepper to taste.
- Give it a good stir and cover.
- Cook for 35-40 minutes or until carrots and lentils are cooked through.
- Stir regularly and add more water if needed.
- Cook rice according to the package to serve with lentil stew.
Notes
Also great with naan or pitta bread instead of brown rice. Or just as it is with no extra carbs added. Up to you ;)