Red Lentils with Vegetables
Author: 
Recipe type: stew, lunch, dinner, family meal
 
Ingredients
  • 1.5-2 cups red lentils
  • A bunch of spring onions (or ½ yellow onion)
  • 3 celery stalks
  • 4 carrots (I used rainbow carrots)
  • 2 cups of chopped green beans
  • 2 small potatoes
  • 1 large garlic clove
Instructions
  1. Wash and prepare all the vegetables: finely chop the onions, celery, cut carrots in large circles, chop green beans into 1 inch pieces, cube potatoes, mince the garlic.
  2. In a large pot, warm up 3 tbsp of olive oil and sauté all the vegetables together for 8 minutes stirring frequently. If using a steel pot without a non-stick surface, add a bit of water to prevent from sticking too much.
  3. Wash the lentils in a colander, add them to the vegetables. Toast them stirring frequently for 3-5 minutes. Add enough water to cover the lentils by 1 inch. Season with salt and pepper. Reduce heat, cover with lid and cook for 15-20 minutes until the lentils are soft and mushy. These guys always fall apart and make a nice creamy stew.
  4. Right before turning off the heat, it's nice to add some turmeric. It's an amazing anti-inflamatory spice without any flavor, which adds golden color to dishes.
  5. TIP: turmeric stains pretty badly especially before it's cooked in a dish so handle with care.
Recipe by Soren's Purple Plate at https://sorenspurpleplate.com/red-lentils-with-vegetables/