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I stumbled upon this black lentil stew recipe during a chilly autumn evening, craving something hearty and comforting. Let me tell you, folks, this dish hit all right spots! Rich, savory, and packed with nutrients, it's become my go-to meal for busy weeknights. Best part? It's incredibly simple to whip up. Whether you're a seasoned cook or kitchen novice, you'll love how effortlessly these ingredients come together, creating a stew that'll warm your soul and satisfy your taste buds. Trust me, you won't regret giving this one a try!
Ingredients for a Hearty and Flavorful Lentil Stew
- Black lentils: High in protein and fiber, they add a hearty texture and earthy flavor to the stew.
- Onion: Provides a savory base flavor and sweetness when cooked down, enhancing the overall taste of the dish.
- Garlic: Adds a pungent and aromatic flavor that complements the other ingredients, creating depth and richness in the stew.
- Vegetable broth: Infuses the stew with a savory and umami depth of flavor, enhancing the overall taste of the dish.
- Canned diced tomatoes: Adds a tangy sweetness and acidity to the stew, balancing out the earthiness of the lentils.
- Cumin: Brings a warm and earthy flavor with a hint of citrusy aroma, enhancing the overall spice profile of the stew.
- Paprika: Adds a smoky and slightly sweet flavor, giving the stew a rich color and depth of taste.
- Olive oil: Provides a rich and fruity flavor, adding a smooth texture and richness to the stew.
- Spinach: Adds a pop of color, freshness, and a boost of nutrients to the stew, balancing out the richness of the dish.
Read more: Indian Lentil Stew Recipe
Essential Kitchen Tools for Making This Delicious Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Wooden spoon: Ideal for stirring the stew without damaging the pot's surface.
Black Lentil Stew
Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 cup black lentils rinsed
- 1 large onion chopped
- 2 cloves garlic minced
- 2 cups vegetable broth
- 1 cup diced tomatoes canned
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt to taste
- 1 tbsp olive oil
- 1 cup spinach fresh, chopped
Read more: Lentil And Tomato Stew Recipe
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Add the rinsed black lentils, vegetable broth, diced tomatoes, cumin, paprika, and salt. Stir to combine.
- Bring to a boil, then reduce heat to low and simmer for 30-35 minutes, or until the lentils are tender.
- Stir in the chopped spinach and cook for another 5 minutes.
- Serve hot and enjoy!
Notes:
Nutrition value:
Keywords:
Read more: Lentil Tamarind Stew Recipe
Tips for Making Black Lentil Stew Ahead of Time
Make Ahead Instructions
- Prepare the stew as directed but do not add the spinach.
- Let it cool completely, then store in an airtight container in the refrigerator for up to 3 days.
- When ready to serve, reheat the stew on the stovetop, add the chopped spinach, and cook until heated through.
Freezing Instructions
- Allow the stew to cool completely before freezing.
- Transfer to a freezer-safe container, leaving some space for expansion.
- Label with the date and store in the freezer for up to 3 months.
- To reheat, thaw overnight in the refrigerator and warm on the stovetop. Add fresh spinach and cook until heated through.
Black lentils are also known as beluga lentils because of their resemblance to caviar. They hold their shape well when cooked, making them perfect for salads and stews.
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