Middle Eastern Spiced Lentil and Vegetable Stew
Stew of brown lentils simmered with sautéed onion, carrot, celery, garlic, coriander, cinnamon, turmeric, and vegetable stock.
- 100 g brown lentils
- 100 g carrot
- 50 g celery
- 80 g onion
- 3 cloves garlic
- 1 tsp ground coriander
- ¼ tsp ground cinnamon
- ½ tsp turmeric
- 400 ml vegetable stock
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 to taste salt and black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Rinse brown lentils under cold water and drain.
- Step 2
Dice carrot, celery, and onion into small pieces. Mince garlic.
- Step 3
Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery, sauté for 5 minutes until softened.
- Step 4
Add garlic, cook for 1 minute until fragrant.
- Step 5
Stir in ground coriander, cinnamon, and turmeric, cook for 30 seconds to bloom spices.
- Step 6
Add lentils and vegetable stock, bring to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender but not mushy.
- Step 7
Stir in lemon juice, taste and adjust seasoning with salt and pepper.
- Step 8
Serve hot, optionally garnished with fresh herbs or a drizzle of olive oil.
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