Red lentil and carrot stew
 
 
Author:
Recipe type: Stew
Serves: 2
Ingredients
  • 2 tbs oil
  • 2 tbs oil
  • ⅓ red onion
  • ⅓ red onion
  • 2 cloves of crushed garlic
  • 2 cloves of crushed garlic
  • 4 diced carrots
  • 4 diced carrots
  • 250gm red lentils, washed carefully and picked over for impurities
  • 250gm red lentils, washed carefully and picked over for impurities
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 400 ml water, or stock. A stock cube will do if you’ve no homemade stock.
  • 400 ml water, or stock. A stock cube will do if you’ve no homemade stock.
  • 4 tomatoes, roughly chopped
  • 4 tomatoes, roughly chopped
  • 1 tbs dried basil
  • 1 tbs dried basil
  • 100 ml milk (of your choice)
  • 100 ml milk (of your choice)
  • 1 tsp dried chili flakes (to taste)
  • 1 tsp dried chili flakes (to taste)
  • Salt and pepper to taste
Instructions
  1. Fry the onion and garlic until the onion has a translucent quality. Add carrots and stir as they cook. After 5 mins on a medium heat add all the other ingredients with the exception of the milk.
  2. Check frequently to make sure you don’t have to add water. At 350 ml you have a stew. If you add 600 ml of water you have a soup.
  3. Once the lentils are thoroughly mushy and cooked, add the milk to the soup. If you plan on keeping your leftovers for a few days, don’t add the milk until you heat your leftovers up. You can add warm milk to the cooked lentils and carrots.
Recipe by Harvest Hub at https://harvesthub.com.au/latestnews/farm-recipes-week-1717/