Red Lentil Stew

I don’t usually take or post pictures of my food. In fact, maybe I never have. But I made a really good batch of red lentil stew tonight so I’m breaking the rule. It’s not the first time I’ve been tempted to post a picture of red lentils. I eat a lot of them. They are really hard to mess up unless you burn them. You can’t really overcook them (unless, you know, you burn them) and they cook really quickly, unlike regular lentils (wikipedia tells me red lentils *are* regular lentils, only de-husked). The shops around me, many of which are Pakistani-owned, sell a lot of them so I always have some on hand.

This stew had lentils, water, tomato puree, lemon juice, and a little bit of garlic powder. I didn’t add salt because the tomato puree had salt already. I simmered it over the lowest flame I could get on the burner for close to two hours and it turned out perfectly. I added some spinach at the end which quickly steamed.

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