Persian Lentil Stew recipe
All Recipes Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Ingredients
- 2 cups dried lentils 1 tablespoon butter, or to taste 2 carrots, finely chopped 3 stalks celery, finely chopped 1 yellow onion, finely chopped 3 cloves garlic, minced 2 tablespoons ground paprika 2 tablespoons ground turmeric 1 tablespoon kosher salt 2 teaspoons red pepper flakes 2 teaspoons ground cinnamon freshly ground black pepper to taste 2 tablespoons olive oil 1 quart beef broth 1 cup boiling water, or as needed 2 cups chopped spinach 2 limes, juiced 2 tablespoons chopped green onions 2 cubes beef bouillon ½ cup plain nonfat yogurt, or to taste 2 tablespoons chopped fresh parsley, or to taste
Nutrition Info
- 267.8 caloriescarbohydrate: 39.2 gcholesterol: 4.2 mgfat: 6.3 gfiber: 17.9 gprotein: 16.1 gsaturatedFat: 1.8 gservingSize: -sodium: 1385.5 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Persian Lentil Stew
Directions
-
Place lentils in a large container and cover with several inches of cool water, let soak for 10 to 15 minutes. Drain.
Melt butter in a Dutch oven over medium heat. Add carrots, celery, onion, and garlic, cook and stir until lightly golden brown, 5 to 7 minutes. Stir in paprika, turmeric, salt, red pepper flakes, cinnamon, and pepper. Add lentils and olive oil, cook and stir until lentils are coated with oil, 1 to 2 minutes.
Pour beef broth into the Dutch oven, bring to a boil. Simmer, adding boiling water as lentils absorb the broth to maintain a stew consistency, about 20 minutes. Stir in spinach, lime juice, green onions, and beef bouillon cubes. Continue simmering until lentils are soft, about 1 hour.
Serve stew topped with spoonfuls of yogurt and fresh parsley.