Friday, November 06, 2015

Green Lentils & Carrot Stew

Green Lentil & Carrot Stew

Green & Red Lentils

Green lentils are whole red lentils whose outer skin have been left intact. Lentils are a powerhouse of nutrition. They are a good source of potassium, calcium, zinc, niacin and vitamin K and are particularly rich in dietary fibre, lean protein, folate and iron.

1-1/2 cups green lentils, rinsed and drained
2 Tbsp. butter
3 carrots, peeled and diced
5 petite yellow peppers, deseeded & sliced
1 large onion, peeled & diced
1 large (beefsteak) tomato, diced
1/2 bunch cilantro, chopped
1 tsp. garlic paste
1 heaped tsp. curry powder, simmered in 3 cups water
4 Tbsp. vegetable oil
salt to taste


  1. In a pressure cooker, simmer curry powder in 4 cups water to remove the raw curry taste. 
  2. Dump all the remaining ingredients into the pressure cooker and bring to a boil. 
  3. Put the cover on and cook under full pressure for 5 minutes, reduce heat to medium and continue cooking for another 15 minutes. 
  4. Make sure to allow the pressure in the cooker to dissipate after turning the heat off and before removing the cover. The lentils will continue cooking until the cover is removed.
If cooking on the stove top without a pressure cooker, bring all the ingredients to a boil over high heat, lower the heat to medium and simmer for 30 - 45 minutes until the lentils are completely cooked and soft.

Enjoy with steamed long-grain rice or any Indian bread of your choice.

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