Lentil stew

Vegan lentil stew recipe

Just as we do at home, we aim to keep the food in our blog balanced. This seems intentional, and to a certain point it is, but I’ve also noticed that over time I’ve unconsciously been avoiding repeating too many recipes of the same category.

After posting a few rice, meat and other type of recipes I return to two of my favorites: stews and legumes.

I love lentils, they are one of my confort foods. Try this vegan lentil stew recipe, and whether you are a vegan or not, you will love it. I am sure.

Vegan lentil stew recipe

Sadly lentils are not as used in our cuisine as much as I wish they were. Not only are they a great source of protein, lentils are also very filling. A good lentil stew is a pleasure to the stomach and tastebuds.

Vegan lentil stew recipe

For this stew I added thyme, another sadly underutilized ingredient in our cuisine. Thyme, uncommon as it is in some regions of our country, it is an essential part of legume and bean dishes in the northwestern region of the country, where it is known as “ditén”, a word of Haitian origin. Thyme to me tastes somewhere between aniseed and mint,  a tickly flavor that cannot be found in another herb.

Vegan lentil stew recipe

The onion and thyme definitely dominate the flavors in this stew, but the “smokiness” of the lentils is never overpowered. It seems like a very simple dish, but as confort food goes this cannot get any more complex.

Aunt Clara

Vegan lentil stew

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 servings

Vegan lentil stew

Although lentils are not completely unknown to the Dominican cook, it is true that they are underused. A pity, because lentils are one of the easiest to cook and most nutritious legumes.

Ingredients

  • 2 cups of lentils
  • 1 large red onion cut into eighths
  • 1 sprig of fresh cilantro
  • 4 sprigs of thyme
  • 1 pepper chopped into squares
  • 2 large potatoes, cut into cubes
  • 2 tablespoon of olive oil
  • 1/2 lb of auyama (West Indies pumpkin), cut into cubes
  • 1/2 teaspoon of mashed garlic
  • Salt

Instructions

  1. Soak the lentils in abundant water for at least two hours. Drain water.
  2. Boil lentils in clear water for 15 minutes over medium heat. Sieve the lentils until all the water has been drained. Reserve water and lentil.
  3. In a pot heat the oil, add the onion.
  4. Cook and stir until the onion becomes transparent.
  5. Add the potatoes, pumpkin, pepper, garlic, thyme and cilantro.
  6. Cook and stir for 2 minutes.
  7. Sautee at medium heat for 2 minutes.
  8. Add the lentils (without the water) and cook and stir for a minute.
  9. Add 4 cups of the water you had reserved, stir.
  10. Cover and simmer over low heat until all the ingredients are cooked through. Add more water as it becomes necessary (use clear water if you run out of water from boiling the lentils)
  11. Remove the sprigs.
  12. Season with salt to taste.
  13. Serve with arroz blanco.
http://www.dominicancooking.com/194-lentil-stew.html

Originally published Dec, 2007

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{ 11 comments… add one }

  • Beverly February 25, 2011, 7:31 PM

    I love making lentil soup. I just made a pot last night and served it with French Bread and Cole slaw!

  • Cher March 21, 2012, 8:53 AM

    I've been wanting to make this for a while. Thanks! Will be making this soon.

  • Jenny March 21, 2012, 12:24 PM

    Hi! Wow I just made a pot of lentil soap! I am Dominican and when I was a kid my mom used to make lentejas all the time she cooked then just like u would cook beans, she added the cilantro and auyama… Delisiosas with white rice! I am on a diet, so a bowl of lentil soap for lunch is very filing full of protein, you dont need anything else!

    • Aunt Clara March 21, 2012, 12:28 PM

      Smart woman your mother. :)

      I have found the sweetness of auyama compliments the lentils very well. Lentils are so good I don't remember when was the last time we did not have some at home.

  • Tonia April 9, 2012, 10:12 AM

    This recipe sounds delicious. I will have to try it. I usually make lentils with onion, carrot, celerry, garlic, mushroom broth, red wine, and a little tomato paste. But this sounds really delicious. I never thought to pre-cook the lentils and then use the water. Also, the addition of the pumpkin with its sweetness sounds so good. Thanks for sharing this recipe!

  • Jennifer (Delicieux) April 11, 2012, 1:40 AM

    What an amazing looking stew, and oh so comforting.

  • Helen April 25, 2012, 12:16 AM

    An amazing recipe. Each time I make it, my whole family is delighted. It's easy to make and very delicious. It's always on my mind when I don't know what to cook.

    • clara April 25, 2012, 5:50 PM

      well My English is not Good, but i will LIKE to said I made it last monday for my six months grandson…. came out delicious and he ate the whole"pozuelo", ALSO, LENTIL SOUP IS A GOOD LUCK FOOD… for NEW YEAR DAY..Thanks for sharing this recipe.

  • The Mistress of Spic May 1, 2012, 5:05 AM

    Delicioso! I want this now and will surely try it soon :-)

  • Lolli October 28, 2013, 1:32 PM

    What is a good substitute for auyama? One of our many winter squashes?