Persian Lentil Stew
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Persian Spice Elevator
"My mom's lentil stew always comforted me as a child so this is a recipe close to my heart. Earlier this week my husband told me he was craving it so I made my own version of the soup. I tweaked the recipe by adding some herbs and spices not traditionally used in this dish (paprika, red pepper flakes, and red onion). This stew is great for a winter evening or in the summertime served with some tangy yogurt. Enjoy!"
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Ingredients2 h 21 m servings 268 cals
Original recipe yields 8 servings
- Place lentils in a large container and cover with several inches of cool water; let soak for 10 to 15 minutes. Drain.
- Melt butter in a Dutch oven over medium heat. Add carrots, celery, onion, and garlic; cook and stir until lightly golden brown, 5 to 7 minutes. Stir in paprika, turmeric, salt, red pepper flakes, cinnamon, and pepper. Add lentils and olive oil; cook and stir until lentils are coated with oil, 1 to 2 minutes.
- Pour beef broth into the Dutch oven; bring to a boil. Simmer, adding boiling water as lentils absorb the broth to maintain a stew consistency, about 20 minutes. Stir in spinach, lime juice, green onions, and beef bouillon cubes. Continue simmering until lentils are soft, about 1 hour.
- Serve stew topped with spoonfuls of yogurt and fresh parsley.
- Cook's Notes:
- Soaking the lentils is not essential but it does help them cook faster.
- Omit beef bouillon cubes for a vegetarian recipe; use vegetarian broth instead of beef broth.
Per Serving: 268 calories; 6.3 g fat; 39.2 g carbohydrates; 16.1 g protein; 4 mg cholesterol; 1386 mg sodium. Full nutrition