Red Lentil Stew
A delicious anti-inflammatory hearty soup. It is from the Gourmet Institute in NYC.
Serving: 6
Ingredients
4 Tablespoons coconut oil ( or olive oil)
1 Med onion, finely chopped
1 ¼ t sea salt
1 (2 inch) piece fresh ginger, peeled and quartered
6-8 cloves garlic, peeled and coarsely chopped
5 1/3 cups water
1 ½ t curry powder
¾ t ground turmeric
½ t ground cumin
1 cup red lentils, picked over and rinsed
3 medium carrots, small dice
3 cups baby spinach, chopped (approx. 3 oz)
1 cup frozen peas
½ cup cilantro leaves, chopped
¼ t cumin seeds
¼ dried red pepper flakes
Procedure
1. heat 3 tablespoons of oil in a 4-5 quart Dutch oven or heavy pot over medium heat. Add onion and immediately add salt (approx. ¼ t) stirring occasionally until golden, 8-10 minutes.
2. Meanwhile, puree ginger, garlic and 1/3 cup water in blender. Add puree to onion and cook until water is evaporated and oil visibly separates from onion mixture, about 5 minutes.
3. Add curry powder, turmeric, and cumin and cook over low heat, stirring, 1 minute.
4. Stir in lentils and remaining 5 cups water. Simmer, covered, stirring occasionally, 30 minutes.
5. Add carrots and remaining salt (approx. 1 t) and simmer, covered, occasionally, until carrots are tender and lentils have broken down into a coarse puree, 15-20 minutes.
6. Stir in spinach and peas and simmer, uncovered, stirring occasionally, until peas are tender , about 3 minutes.
7. Stir in cilantro and season stew with salt and pepper. Add water, if necessary to thin stew to preferred consistency.
8. Just before serving, heat remaining 1 T of oil in small skillet over moderately high heat until very hot. Cook cumin seeds and red pepper flakes in oil, stirring frequently, until fragrant and coloring, less than 1 minute. Swirl hot spice mixture over stew and serve.