This lentil stew is one of my favorites. When I lived in Scotland I would make it at least once a week. If you are like me, you may already have all of these simple ingredients on hand. Lentils have always been a staple in my house. I love that this dish can be whipped up in an instant. This lemon lentil stew is a quick, easy, nutritious and delicious meatless meal. The seasonings are simple. A little cumin, curry powder, a hint of lemon, and fresh parsley give this dish a tangy and earthy flavor.
Type of Lentils
Brown lentils are the most common variety. This variety holds its shape well during cooking, making it ideal for use in warm salads, casseroles, soups, and stews.
Green lentils are extremely similar to brown lentils, but they have a more robust and slightly peppery flavor. Green lentils are a less expensive substitute for the famous French Puy lentils. Like brown lentils, green lentils retain their shape well. Green lentils are also ideal for salads or side dishes.
Red and Yellow Lentils
This variety of lentil ranges in color from golden yellow to red. They are also the only variety sold “split,” meaning they processed into smaller lentil pieces. They very common in Indian and Middle Eastern cuisine and are the key to classic dishes such as Indian dhal. They are perfect for soups and stews.
There are many varieties of specialty lentils, but two favorites are black beluga and Puy. Both varieties are about one-third of the size of brown or green lentils and have a rich, earthy flavor.
Black Beluga Lentils:
When cooked, black beluga lentils are shiny and tiny, looking much kind of like caviar, hence their name. Thanks to their rich flavor and soft texture, these lentils make a great base for salads.
Puy lentils are grown in the volcanic soil in a central region of France called Le Puy. Puy lentils are known for their dark, bluish-slate-green color and rich, peppery flavor. These high-quality lentils can be the star of a meal. They make a great base for meat or fish, or can be easily featured in a side dish, main dish, or in a salad.
Soup on Sunday: Lemon Lentil Stew
- Yield: 4–6 1x
4 tablespoons extra virgin olive oil
1 large onion, diced
2 celery stalk, diced
3 cloves garlic, minced
2 cups brown lentils
4 large carrots, peeled and cut into large pieces
1 – 15-ounce can chopped tomatoes
4 cups vegetable stock
2 cups water
1 teaspoon curry powder
2 teaspoons cumin
Juice of one lemon
Salt and freshly ground black pepper, to taste
Fresh flat leaf parley, chopped for garnish
In a stock pot or Dutch oven, heat oil over medium heat. Add the onions and celery, cook until soft, about 4 to 5 minutes. Add the garlic and sauté for another minute or two. Do not allow the garlic to burn.
Add the remaining ingredients. Bring to a boil, then cover, and let simmer on medium-low heat for about 30 minutes or until lentils are tender. Adjust seasonings. Garnish with parsley and serve.
- Category: soup