0 (0)

Sides, Soups, Vegetarian

Spiced red lentil stew

The religious calendar waits for no one; despite the political turmoil, violence and ever-present threat of more terrorist attacks and suicide bombers, Jews here and throughout the world are in the midst of celebrating Sukkot, an eight-day harvest festival (seven ... Read more

Total time: 1 1/2 hours | Serves 4
  • 1 cup red lentils, picked over
  • 1 carrot, coarsely chopped
  • 1 onion, coarsely chopped
  • 2 cups peeled and cubed butternut squash
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 2 small cloves garlic, crushed
  • 1/2 teaspoon turmeric
  • 1 to 2 teaspoons chopped parsley or cilantro

Step 1Cover the lentils with water in a bowl and stir.Drain, rinse and repeat the process until the water is clear. Drain.

Step 2Place the lentils in a pot with 3 cups of water and bring to a boil, skimming off any foam that develops on top. Reduce the heat and add the carrot, onion, squash, salt, cumin, garlic and turmeric. Partially cover and cook over low heat until the stew is thick and the lentils are soft, 45 to 60 minutes. Garnish with the parsley or cilantro and serve.

Note: A classic dish for Succot, this stew can easily be made into a soup by adding extra water to make the desired consistency and a few small potatoes cut into cubes. Bring this to a boil and cook until the potatoes are tender. Serve the stew as a side dish or with a salad and toasted pita bread as a vegetarian main course.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sides

Moruno's roasted butternut squash with dukkah
Risotto stuffing
Brown rice with lentils