turdacres


red lentil stew with cilantro
February 22, 2010, 12:31 am
Filed under: recipe, red lentil | Tags: ,

I watched the Jamie Oliver video with the kids while we were snowed in–so desperate for some TV, any TV they happily sat and watched this informative little video. One of the points he made was that we should be teaching our kids 10 recipes–so that they’d be able to go out in the world with some tools for living. This really stuck in little doode’s head. Several times they’ve both tried to count up the ones they’ve already got–eggs, grilled cheese, toast, etc. Anyhow he asked me if he could help with dinner so he could learn this recipe. I said ok! And off we went, chopping and stirring together. He even set the table and helped with the dishes!

And what was it we were cooking? I’ve got the jar of red lentils sitting on the counter–as a constant reminder to try to use a more varied selection of beans grains and legumes. We’re really enjoying the red lentils! So with a quick google I found this:

Mexican Red Lentil Stew with Lime and Cilantro from kaylnskitchen.

(Makes 4-6 servings, but this freezes well and can easily be doubled)

1 cup dry red lentils
2 cups water
1 T olive oil
1 onion, finely chopped
1 cup finely chopped celery
1 T minced garlic
1/4 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. chile powder
1 14 oz. can diced tomatoes
2 cups vegetable broth
1 tsp. hot sauce
salt and fresh ground black pepper to taste
1/4 cup fresh squeezed lime juice (2-3 limes, or less if you’re not that into lime)
1 cup chopped fresh cilantro

Put red lentils in a small pot, rinse and drain if needed, then add 2 cups water. Bring to a boil, turn off heat and cover. Let lentils sit in the hot water 30 minutes. (I only waited about 10 minutes. Not sure this step is entirely necessary)

Heat olive oil in heavy soup pot, add onion and celery and saute for 3-4 minutes, just long enough that vegetables are starting to soften. Add garlic and cook a few minutes more. Add ground turmeric, ground cumin, and chile powder, stir, and cook 1-2 minutes more.

Add diced roasted tomatoes, vegetable broth, and hot sauce and let soup simmer for 15-30 minutes (or until lentils are as soft as you’d like them. I simmered it about 20 minutes.)

Stir in chopped cilantro and lime juice and cook 5 minutes more.

We served this with sour cream and some tortilla chips. Good stuff! The lime and cilantro made this really nice. Next time I’ll definitely work on doubling the recipe as it’d be nice to have some leftovers to freeze for lunch.

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