Red Lentil Stew with Fried Onions
Servings: 2
Preparation Time: 15 minutes
Ingredients:
- 1 cup red split lentils (masoor dal)
- 2 1/2 cups distilled water
- 3 bay leaves
- 1 1/2 tablespoons Virgin Coconut Oil
- 3 garlic cloves, minced
- 1 small daikon, diced
- 1 celery stalk, diced
- 1/2 cup red onions, diced
- 1 1/2 cup green chard, chopped
- 1 teaspoon fine salt
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon ground turmeric
- 3 tablespoons tomato sauce
- 1/2 cup cooked bulgur
- organic fried onions
Directions:
Rinse red lentils and place in pot. Add water and bay leaves and boil over medium heat for 15–20 minutes, not allowing all liquid to evaporate.
Meanwhile, heat saucepan with coconut oil. Sauté diced daikon, celery, and onions for 8–10 minutes, and add minced garlic and chard. Do not overcook.
Remove pan from heat and add vegetables to cooked lentils. Add spices and tomato sauce and cook for another 5–8 minutes.
Add cooked bulgur at the very end and simmer until hot to serve.
The point is for this dish not to be too salty, but if you need it, you can add another teaspoon of salt.
If you are vegan, add 1–2 teaspoons of Gomashio for nutritional seasoning or pickled radishes.
Serve while hot and decorate with 3 teaspoons of fried onions.
Recipe and photo submitted by Noelle, East Lansing, MI.
