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Spiced Lentil Stew with Pickled Vegetables Recipe

Name: Spiced Lentil Stew with Pickled Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 medium red onions, chopped; 4 cloves of garlic, minced; 1 tsp smoked paprika; 1 tsp ground turmeric; 1 tsp ground coriander; 300 g dried green lentils, rinsed; 1 can (400 g) diced tomatoes; 200 g plain Greek yogurt; 250 ml coconut milk; 1 tbsp hot sauce; 750 ml apple cider vinegar; 400 g granulated sugar; 1 red chili, thinly sliced; 1 green chili, thinly sliced; 1 medium carrot, julienned; 1/2 red cabbage, thinly sliced; 1 small jicama, julienned; 4 green onions, chopped; 150 g crispy fried onions; A handful of fresh parsley, chopped; 2 tbsp olive oil

Stashcook

This is a warm, spicy stew made with lentils and a mix of yummy spices. It comes with crunchy pickled veggies on top. You cook the lentils with tomatoes and coconut, then add a spicy sauce. The pickles are tangy and sweet.

Ingredients

2 medium red onions, chopped

4 cloves of garlic, minced

1 tsp smoked paprika

1 tsp ground turmeric

1 tsp ground coriander

300 g dried green lentils, rinsed

1 can (400 g) diced tomatoes

200 g plain Greek yogurt

250 ml coconut milk

1 tbsp hot sauce

750 ml apple cider vinegar

400 g granulated sugar

1 red chili, thinly sliced

1 green chili, thinly sliced

1 medium carrot, julienned

1/2 red cabbage, thinly sliced

1 small jicama, julienned

4 green onions, chopped

150 g crispy fried onions

A handful of fresh parsley, chopped

2 tbsp olive oil

Method

In a large pot, heat olive oil over medium heat. Add red onions and garlic, and sauté until soft, about 5 minutes.

Stir in smoked paprika, ground turmeric, and ground coriander, cooking for another minute until fragrant.

Add green lentils, diced tomatoes, and coconut milk to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender.

While the stew is cooking, prepare the pickling liquid by combining apple cider vinegar, sugar, and 750 ml of water in a saucepan. Bring to a boil, stirring until the sugar dissolves.

Place the red and green chilies, carrot, red cabbage, and jicama in a large bowl. Pour the hot pickling liquid over the vegetables, ensuring they are fully submerged. Let cool to room temperature.

Once the lentils are cooked, stir in the hot sauce and adjust seasoning with salt and pepper to taste.

Serve the lentil stew in bowls, topped with a dollop of Greek yogurt, a generous helping of pickled vegetables, crispy fried onions, and a sprinkle of fresh parsley.

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