persian lentil stew

Name: persian lentil stew
Yield: 4
Ingredients: 1 cup Mount Zero Persian Red Lentils; 3 tbsp Mount Zero Organic Extra Virgin Olive Oil; 6 whole black peppercorns; 2 bay leaves; 1 cinnamon stick; 1 red onion, finely diced; 2 cloves garlic, finely diced; 2 tbsp sweet paprika; 1 tbsp ground coriander; 1 heaped tsp ground cumin; ½ tsp turmeric powder; 1 tbsp tomato paste; ½ bunch Kale, leaves removed and thinly sliced; 1 bunch Dutch carrots, chopped into 2cm pieces; 1 tsp Garam Masala; Mount Zero Pink Lake Salt, to taste; Coriander leaves, to garnish; Lemon wedges, to serve

Echo from www.honeywise.co submitted this gorgeous lentil and kale stew for a recipe competition we ran last year. It was lost in the abyss for nearly a year, but we've dug it out as it's simply to good to not post.

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Servings

Author:

Echo from honeywise.co

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Ingredients

1 cup Mount Zero Persian Red Lentils
3 tbsp Mount Zero Organic Extra Virgin Olive Oil
6 whole black peppercorns
2 bay leaves
1 cinnamon stick
1 red onion, finely diced
2 cloves garlic, finely diced
2 tbsp sweet paprika
1 tbsp ground coriander
1 heaped tsp ground cumin
½ tsp turmeric powder
1 tbsp tomato paste
½ bunch Kale, leaves removed and thinly sliced
1 bunch Dutch carrots, chopped into 2cm pieces
1 tsp Garam Masala
Mount Zero Pink Lake Salt, to taste
Coriander leaves, to garnish
Lemon wedges, to serve

Directions

Soak the lentils in a bowl of cold water for 2 hours, then rinse well and strain. Keep aside.
Heat the olive oil on medium heat in a large saucepan. Add the peppercorns, bay leaf and cinnamon stick and sauté for 1 minute.
Add the red onion and cook, stirring frequently for another 4 minutes. Add the garlic and cook for 1 minute.
Add the paprika, coriander, cumin, turmeric powder and sauté for about a minute until fragrant. If the spices stick to the bottom of the pan, add a little water if necessary.
Add the tomato paste and cook for another minute, until everything is well combined.
Add 1.25 litres of water to the onion and spice mix and bring to the boil. Add the Persian red lentils, bring to the boil again then reduce heat to a low boil. Cook uncovered for 30 minutes.
Add the carrot and cook for another 15 minutes, or until lentils are tender and most of the liquid has evaporated. Then add the Kale and cook for another 5 minutes, until it’s nicely wilted.
Remove from heat and add Garam Masala and pink lake salt to taste, stirring through thoroughly. Leave to sit for 15 minutes.
Serve with rice or couscous, a wedge of lemon and garnished with fresh coriander leaves.