Onion and thyme definitely dominate the flavors in this Vegan Lentil Stew, but the 'smokiness' of the lentils is never overpowered. It seems like a very simple dish, but as comfort food goes this cannot get any more complex.
Course Dinner, Lunch
Keyword comfort food, soup, winter
Prep Time 2hours
Cook Time 30minutes
Total Time 2hours30minutes
Author Clara Gonzalez
2tablespoonof olive oil
1large red onion cut into eighths
2large potatoes, cut into cubes
½lb[0.48 kg] of auyama(West Indian pumpkin), cut into cubes
1bell pepper chopped into squares
½teaspoonof mashed garlic
4sprigs of thyme
1sprig of fresh cilantro
1½teaspoonsof salt(or more, to taste)
Boiling: Soak the lentils in abundant water for at least two hours. Drain water. 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.
Sauteing: In a pot heat the oil, add the onion. Cook and stir until the onion becomes translucent. Add the potatoes, pumpkin, bell pepper, garlic, thyme, and cilantro. Cook and stir over medium heat for 2 minutes.
Adding lentils: Add the lentils (without the water) and cook and stir for a minute. Add 4 cups of the water you had reserved, stir.
Simmering: 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 the water from boiling the lentils)Remove the sprigs. Season with salt to taste.