Curried Red-Lentil Stew With Vegetables
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
46
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
6 tbsps
Vegetable Oil1 medium
Onion (finely chopped)1.25 tsps
Salt5 large
Garlic Cloves (coarsely chopped)5.333333 cups
Water1.5 tsps
Curry Powder3 tsp
Ground Turmeric1 tsp
Ground Cumin1 cup
Pea (frozen not thawed)1 cup
Cilantro (chopped fresh)1 tsp
Cumin SeedDirections:
1
Heat 1/4 cup oil in a 4- to 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion with 1/4 teaspoon salt, stirring occasionally, until golden, 8 to 10 minutes
2
Meanwhile, purée ginger, garlic, and 1/3 cup water in a blender
3
Add purée to golden onion and cook, stirring, until water is evaporated and oil visibly separates from onion mixture, about 5 minutes
4
Add curry powder, turmeric, and cumin and cook over low heat, stirring, 1 minute
5
Stir in lentils and remaining 5 cups water and simmer, covered, stirring occasionally, 30 minutes
6
Add carrots and remaining teaspoon salt and simmer, covered, stirring occasionally, until carrots are tender and lentils have broken down into a coarse purée, 15 to 20 minutes
7
Stir in spinach and peas and simmer, uncovered, stirring occasionally, until peas are tender, about 3 minutes
8
Stir in cilantro and season stew with salt and pepper
9
If necessary, add enough water to thin stew so that it can easily be ladled over rice
10
Just before serving, heat remaining 2 tablespoons oil in a small skillet over moderately high heat until hot but not smoking, then cook cumin seeds and red-pepper flakes, stirring, until fragrant and a shade darker, 30 to 45 seconds (be careful not to burn spices)
11
Pour hot spice oil in a swirl over stew
12
Heat 1/4 cup oil in a 4- to 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion with 1/4 teaspoon salt, stirring occasionally, until golden, 8 to 10 minutes
13
Meanwhile, purée ginger, garlic, and 1/3 cup water in a blender
14
Add purée to golden onion and cook, stirring, until water is evaporated and oil visibly separates from onion mixture, about 5 minutes
15
Add curry powder, turmeric, and cumin and cook over low heat, stirring, 1 minute
16
Stir in lentils and remaining 5 cups water and simmer, covered, stirring occasionally, 30 minutes
17
Add carrots and remaining teaspoon salt and simmer, covered, stirring occasionally, until carrots are tender and lentils have broken down into a coarse purée, 15 to 20 minutes
18
Stir in spinach and peas and simmer, uncovered, stirring occasionally, until peas are tender, about 3 minutes
19
Stir in cilantro and season stew with salt and pepper
20
If necessary, add enough water to thin stew so that it can easily be ladled over rice
21
Just before serving, heat remaining 2 tablespoons oil in a small skillet over moderately high heat until hot but not smoking, then cook cumin seeds and red-pepper flakes, stirring, until fragrant and a shade darker, 30 to 45 seconds (be careful not to burn spices)
22
Pour hot spice oil in a swirl over stew