Lentil and Tomato Stew
What You'll Need
1 cup green lentils, soaked
1 large carrot
1 celery stalk
2 small potatoes
1 tsp garlic powder
2 tsp vegetable broth powder
1 tsp cumin seeds, crushed
2 tsp mustard seeds, crushed
1 Tbsp peanut butter
1 cup tomato puree
How to Make It
1 Soak lentils for 6‐8 hours.
2 Put all the ingredients except for the peanut butter and tomato puree into a medium pot. Add enough water to almost cover the ingredients. Bring to boil and simmer covered for 15 minutes.
3 Add the tomato puree and mix well. Bring to a boil and simmer for another 5 minutes. Add extra water if necessary.
4 When the stew is done, mix in the peanut butter. Make sure it’s well incorporated.
5 Garnish with greens (onion, parsley, coriander) and nutritional yeast for a cheesy flavor.
If you don’t like the taste of cumin seeds, try caraway seeds.
Use any lentils that you have in hand – red, brown, or green. Remember that red lentils cook more quickly.
If you do not have time to soak the lentils, add more water while preparing and leave more time for them to cook.
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