Lentil Stew

Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes, stirring occasionally.

   Tip: Don't let the onion brown too quickly—medium heat ensures a gentle base for your stew.

2. 2

   Add minced garlic, diced carrots, and sliced celery to the pot. Sauté for another 4-5 minutes until the vegetables begin to soften and release their aromas.

   Tip: This combination of vegetables creates a flavourful aromatic base similar to a mirepoix.

3. 3

   Stir in the cumin, coriander, and turmeric powder. Toast the spices for about 1 minute until fragrant, coating all the vegetables evenly.

   Tip: Toasting the spices in oil enhances their flavour and prevents them from tasting raw.

4. 4

   Add the rinsed brown lentils and crushed canned tomatoes to the pot. Stir well to combine with the spiced vegetables.

   Tip: Brown lentils hold their shape well during cooking, making them ideal for stews.

5. 5

   Pour in the vegetable stock and bring the mixture to a gentle boil. Once boiling, reduce heat to low and simmer uncovered for 35-40 minutes until the lentils are tender but not falling apart.

   Tip: Stir occasionally to prevent sticking and ensure even cooking of the lentils.

6. 6

   Stir in the coconut milk and fresh spinach about 5 minutes before the end of cooking. Allow the spinach to wilt into the stew.

   Tip: Coconut milk adds richness and creaminess; spinach provides colour and nutrition without extending cook time.

7. 7

   Taste the stew and season with salt and black pepper as needed. Adjust spice levels if desired by adding more cumin or turmeric.

   Tip: Seasoning at the end allows you to control the final flavour profile to your preference.