How To Cook Lentil stew with crusty bread Step by Step

The Recipe For Making Lentil stew with crusty bread. Sweet Potato & Lentil Stew with Crusty Bread. This is a lentil stew recipe I learned in Spain. The onions, garlic, and incredible smoked paprika will delight your senses and please your guests. It's too low in the photo above. Remove the bay leaves and serve with a wonderful loaf of warm, crusty bread and your favorite glass of Rioja.

Add onion, celery and garlic and spices. heartfoundation.org.au Serve with crusty bread and enjoy." She has you mix the tomato paste, curry powder, and salt with a bit of water, but I found the stew more flavorful without it. You can eat it as a soup, or make it thicker for a stew. You can make Lentil stew with crusty bread using 19 ingredients in 6 quick steps. The following is an easy way to make it.

Ingredients Required To Make Lentil stew with crusty bread

1. Mix 1 cup of dried green lentils (soaked overnight - do not use tinned).
2. Add 1 of medium sized onion diced.
3. Prepare 2 of ripe tomatoes diced.
4. Fill 2 of medium sized carrots diced.
5. Prepare 5 cloves of garlic.
6. Insert 3 teaspoons of ground cumin.
7. Add 1 teaspoon of ground all spice.
8. Prepare 1 teaspoon of ground coriander.
9. Mix 3 of bay leaves.
10. Prepare 2 tablespoons of paprika.
11. Insert 1-2 tablespoons of olive oil.
12. Add 750 ml of water for cooking.
13. Mix 2 of long red chillies.
14. Mix of Salt - according to your taste.
15. Add 1 tablespoon of black pepper.
16. Mix of Variations to stew can be made for more vegetables to be added:.
17. Fill 2 of small white eggplant diced.
18. Fill 2 of green zucchini diced.
19. Prepare 2 tablespoons of harrissa.

Serve with crusty bread and enjoy." crusty bread , to serve. Look for delicious Puy lentils for this pork and pulse stew. Serve with cooked green leafy vegetables, or warmed, crusty bread. This lentil stew with artichokes is vegan, gluten free, and really delicious.

Step By Step To Make Lentil stew with crusty bread

1. Add the olive oil to a stock pot (large pot). Add the onion and cook until opaque on medium heat. Add the garlic and cook for 1 minute stirring until fragrant. Add the sliced chillies leaving a few for garnish at the end..
2. Add the diced tomatoes and all of the spices (cumin, coriander, all spice, paprika, bay leaf, salt and pepper) and stir until combined. Add 250ml of the water to combine ingredients and cook for 3-5 minutes..
3. Add the lentils, carrots and the rest of the water. You can either soak them overnight to reduce cooking time or you can add more water (500ml) to recipe and cook them longer if you haven't soaked them. Cook from 1-3hrs on low heat. Keep an eye on them to make sure they aren't sticking to the bottom of your pot otherwise it will get a bitter burnt taste..
4. If the stew gets a bit thick simply add small amounts of water to avoid sticky stew or burning. It should have stew juices to soak up with crusty bread loaf or baguette..
5. When the lentils are soft you can stop cooking. Serve in bowls with warm crusty bread and garnish with sliced red chillies and fresh coriander leaves..
6. Bon appetit!.

Lentils are always so comforting and filling, and they're loaded with protein. The end result is a thick stew that pairs well with a crusty bread or cornbread. You'll want to make salsa verde again and again—drizzle it over. You could also add a loaf of crusty bread and a large salad too. Trust me, nobody will miss the meat 😉. That's how to make Lentil stew with crusty bread Recipe.