This dish for red lentil stew is vegan and heavily spiced with lemon juice and garlic.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 4 cups water
- 2 cups green peas
- 1 cup dry red lentils, rinsed and drained
- 1 tablespoon coconut oil
- 2 medium potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 1 medium green bell pepper, chopped
- 2 leaves Swiss chard, shredded
- 5 cloves garlic, chopped
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground black pepper
- 3 medium lemons, juiced
Instructions
- Place 4 cups water in a pot and bring to a boil. Add peas, reduce heat to low, and cook, 3 to 5 minutes. Remove peas with a slotted spoon. Reserve broth in the pot.
- Add lentils to the broth; bring to a boil. Cook until tender, 15 to 20 minutes.
- Meanwhile, heat a frying pan over medium-high heat. Add coconut oil to melt. Add potatoes, carrots, and bell pepper, and saute until soft, 7 to 10 minutes.
- Once lentils have finished cooking, add the potato mixture, cooked peas, Swiss chard, garlic, salt, nutmeg, and pepper to the pot. Squeeze in lemon juice and serve.
Reviews
This dish was so easy to make, perfect for a week night dinner. The lemon really adds a nice freshness.