Warming orient-spiced fall stew with lots of veggies
When fall hits it’s stew time for me, so I’ve been making lots of different ones lately because they are also perfect to take to the office as lunch the next day (or five, in my case 😉 ).
This is a boldly spiced orient-inspired vegetarian lentil stew, which is sweet because of raisins and pomegranate, spicy due to chili and has all these great spices that will warm you up from the inside. Also, there are lots of veggies inside and it’s quick and easy to prepare – perfect when you come home at night, don’t feel like doing anything too fancy yet healthy.
Also, this is a great healthy dish to make if you are on a budget (maybe just leave out the pomegranate seeds).
You can eat this stew without any side dishes, since lentils are very nourishing. However, I like it best with some couscous or bulgur.
Ready for a little trip to Scheherazade’s world? Then let’s do this! 🙂
400g lentils, pre-cooked
500ml vegetable stock
2 large carrots
1/2 aubergine, cubed
1/2 zucchini, cubed
1 onion, peeled and finely chopped
1 clove of garlic, peeled and finely chopped
1 can tinned tomatoes
a bunch of fresh coriander
a handful fresh pomegranate seeds
1/2 red chili pepper, deseeded, finely chopped
1 tbsp ground cinnamon
1 tbsp unsweetened cocoa powder
1 tsp cumin powder
1/4 tsp ground cloves
1/4 tsp vanilla extract
2 tbsp runny honey
a lug of olive oil
1. Heat a lug of olive oil in a large pot, add onion, garlic and chili and roast for 3 minutes at low heat until the onions become translucid.
2. Add carrots, zucchini, aubergines and honey and roast so the vegetables caramelize and soften.
3. In a next step, add tinned tomatoes, vegetable stock, lentils, raisins, cinnamon, cumin, cloves and cocoa. Let simmer for 10-15 minutes until the the stew has reduced. Season to taste with salt and pepper.
4. Right before serving, sprinkle with the pomegranate seeds, fresh chili and a dollop of yoghurt. If you are feeling fancy, you can also add some roasted almond splinters on top.