A Fall Recipe: Seasoned Lentil Stew Over Rice
Last week I made dinner for my roommate and I. I wanted to invite every single one of my friends over because it turned out so well. I got the Kinfolk Cookbook for my birthday last year and finally was able to try out a recipe. I changed a few things to fit my college-student-budget, but OH MY GOODNESS WAS IT DELICIOUS!
I forgot to take a ton of pictures of the process but, none-the-less, enjoy.
For the Lentils:
1 cup (6 ½ oz) red lentils
2 tablespoons coconut oil or vegetable oil
1 large onion, finely chopped
1 teaspoon salt
5 garlic cloves, minced
1 tablespoon fresh ginger, minced
a dash of chili powder
¼ teaspoon paprika
5-6 small plum tomatoes, chopped
1 lemon, sliced into rounds
3 cups vegetable stock
Chopped fresh cilantro or parsley, to garnish
For the rice:
1 cup white rice
2 ½ cups water
¾ teaspoon salt
For the Lentils:
Rinse the lentils under cold running water until the water runs clear.
Heat the oil in a medium saucepan over medium-high heat until shimmering. Add onion and salt to cook, stirring, until onions are soft and translucent (about 5 mins). Add garlic, ginger, chili powder, and paprika. Cook until fragrant (about 1 minute).
Stir in the tomatoes, 3 of the lemon slices, the stock, and the lentils.
Bring mixture to a boil, then reduce to medium-low heat, cover, and simmer for 20-30 minutes until lentils are tender.
For the Rice:
Rinse rice under cold water until water runs clear. Combine the rice, salt, and water in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook for about 45-60 minutes or until rice is tender and water has been absorbed. Remove rice from the heat and allow to rest for 10 minutes, and then fluff it with a fork.
Squeeze remaining lemon slices over the stew and season with salt and pepper to taste. Serve stew over the rice and sprinkle with garnish. Enjoy!