We developed this recipe for a few reasons. First, to show another way that lentils can play a filling and central role in a dish. Basically, serving as a meat replacement. You may see them pop up in Vegan Lentil Bolognese, and they are already used in Indian dal dishes. Second, I wanted to show you how to use certain spices, typically used Middle Eastern, Indian or other Asian dishes, in other ways. They can deepen the flavor of foods without turning everything into a curry.
This Green Lentil & Potato Stew is hearty and filling, with a slightly deeper and warming flavor than a standard vegetable soup. The potatoes and carrots compliment the lentils well. Before you know it, you have yourself a full meal! Andrew also likes to add some rice but that’s always too much food for me.
Enjoy and take this as an opportunity to start playing with new spices and lentils more often. How you can add them to other dishes you enjoy? Tag us The Urban Veg on Instagram if you make it, and be sure to leave a comment below with your thoughts!
Green Lentil & Potato Stew
- 2 cups cooked green lentils
- 4 red potatoes
- 1 tsp grape seed or other vegetable oil
- 1 tsp cumin seeds (optional but recommended)
- 4 garlic cloves
- 2 shallots or half an onion
- 1 leek
- 4 carrot(s)
- 3 stalks celery
- 2 cups vegetable stock
- 3 cups water
- 1 tsp coriander powder
- 1 tsp cumin powder
- cayenne powder to taste
- salt & pepper to taste
- 1/2 tsp garam masala
- juice from half a lime
- If you haven't cooked your lentils, cook them now. You want two cups cooked for the soup.
- Heat a water in a saucepan and bring it to boil. Chop the red potatoes into a little bigger than bite size and add them to the water. Boil for about 10 minutes, until tender.
- Chop the veggies. Slice the garlic, shallots and leek. Thinly slice the onion and celery.
- Heat a large soup pot on medium heat. Once hot, add the oil. Add the cumin seeds and cook for about 30 seconds to a minute, just until fragrant. Add the garlic and cook until fragrant and just golden. Add the shallots and leek and cook until translucent, about 1-2 minutes.
- Add the vegetable stock and water. Bring to a boil and reduce to a simmer. Let it simmer for 10 minutes. The potatoes should be done by now, add those to the soup with the cumin and coriander. Cook for 10 minutes to let the flavors develop. Add the lentils, lime juice, garam masala, salt and pepper (we added about 1/2 teaspoon each of s&p) and a sprinkle of cayenne if you like heat.
- Let it simmer for as long as you want to continue developing flavors, or you can serve now. Top with cilantro and green onions if desired and enjoy!