Hearty Lentil Stew with Vegetables
Ingredients
- 1/2 cup red lentils/masoor dal
- 1/2 cup French green lentils also called Puy
- 1 medium shallot or small onion, finely chopped
- 4-6 garlic cloves, peeled and minced, about 1 tablespoon
- 1 tablespoon minced fresh ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon cumin or fennel seeds ( I used 1/2 tsp each)
- 1/2 -1 hot green chili
- 2-3 cups water
- 2-3 tablespoons unsweetened coconut milk
- 1 cup chopped broccoli
- 5-6 ounces baby kale or baby spinach), about 6 cups, leaves, stems removed, roughly chopped
- fresh lime, for serving, optional
Preparation
Heat a large sauce pan over medium-high, add the oil, onion and 1/2 the salt. Cover and turn heat to low, and cook, sauteeing often, until the onion has softened and beginning to turn golden, 5-7 minutes.
Stir in the ginger, turmeric, coriander, fennel seeds and green chili. Cook, stirring often, until fragrant, about 1 minute.
Add the water, both the lentils, and remaining 1/2 teaspoon salt, then bring to a boil. Reduce to low, cover and simmer, stirring once or twice, until the lentils have broken down, 35 to 40 minutes or longer till lentils have disintegrated.
Stir in the kale/spinach, chopped broccoli and coconut milk and return to a simmer, cook further for 4-5 minute till the leaves have wilted and broccoli is tender.
Taste and adjust the seasoning with salt if desired. Serve as is or with brown rice. Makes 4 bowls.
