| Prep: 15 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 7g | 1g | 40g |
| sugars | fibre | protein | salt |
| 7g | 10g | 13g | 0.98g |
I’ve always been drawn to rich, hearty dishes – the kind that warm you from the inside and evoke a sense of comfort and nostalgia. That’s why I’m particularly fond of this Egyptian Onion and Lentil Stew. It’s a tantalizing combination of robust flavors, and a testament to the spectacular alchemy that can occur when simple ingredients are handled with care and respect. Plus, it perfectly complements some of the game meat dishes I’m known to prepare.
The Taste of Adventure
While my passion is rooted in the flavors of the Rockies, I’ve found incredible inspiration in international cuisine, such as Egyptian fare. This stew is a beautiful exemplification of that. It’s earthy, comforting, and satisfyingly savory – thanks primarily to the ingredients you’ll recognize from the recipe listed above.
Borrowing elements from traditional Middle Eastern cuisine, this stew is akin to dishes like Egyptian Fava Bean Stew and Shorbat Adas (Red Lentil Soup). It also pairs wonderfully with sides like warm, fluffy Mediterranean pita bread or a refreshing cucumber salad!
The Benefits of a Hearty, Meatless Meal
Not only is our Egyptian Onion and Lentil Stew delicious and comforting, but it also boasts an impressive array of health benefits. This dish is rich in essential nutrients, fiber, and protein thanks to the lentils. It’s also low in calories and fat, making it a great choice for those who are conscious about their nutrition. The onions – caramelized to perfection – aren’t merely a flavor powerhouse; they’re packed with beneficial compounds that contribute to overall health.
Whether you’re catering to meat-free Monday, looking for a deliciously nurturing meal to share with loved ones, or simply seeking to try something new – this Egyptian Onion and Lentil Stew is it. This hearty meal could proudly stand alongside any game meat, trout dish or other mountain fare in taste and satisfaction. Who knows, you might even start to think of this as an honorary mountain recipe, just as I have.
What You’ll Need
<ul> <li>2 tablespoons olive oil</li> <li>3 large onions, thinly sliced</li> <li>3 cloves garlic, minced</li> <li>1 cup dried lentils</li> <li>5 cups vegetable broth</li> <li>1 large potato, chopped</li> <li>1 large carrot, chopped</li> <li>1 teaspoon ground cumin</li> <li>1/2 teaspoon turmeric</li> <li>1 tablespoon chopped fresh parsley</li> <li>1 tablespoon chopped fresh cilantro</li> <li>1 tablespoon lemon juice</li> <li>Salt and pepper to taste</li> </ul>
Method
<h3>Step One</h3>
Start by heating the olive oil in a large pot over medium heat. Once the oil is heated, add the thinly sliced onions and minced garlic. Sauté them until the onions become soft and turn a translucent color.
<h3>Step Two</h3>
Add the dried lentils to the pot, stirring them in with the onions and garlic. After they are well mixed, pour in the vegetable broth.
<h3>Step Three</h3>
Add the chopped potato and carrot to the pot. Stir well to ensure everything is mixed together.
<h3>Step Four</h3>
Next you’ll want to season the pot. Sprinkle in the ground cumin and turmeric, giving everything another good stir.
<h3>Step Five</h3>
Allow the stew to simmer. This should take about 30 minutes, during which time the lentils and vegetables should become tender.
<h3>Step Six</h3>
Once your stew has thickened and the lentils and vegetables are tender, add the chopped fresh parsley and cilantro to the pot.
<h3>Step Seven</h3>
Now it’s time for the final touch – add the lemon juice and season with salt and pepper according to your taste. Enjoy your Egyptian Onion and Lentil Stew.
