Healthy Vegan - Chunky Turnip and Urad Dal - Lentil Stew
The weather here continues to be miserable and as much as I am trying for it not to bother me, its actually beginning to bring me down. I had to wait for a bus recently, nothing unusual about that, I do that every working day. But there was no bus shelter at this particular stop and I was getting wet, really wet. Sodden in fact, even with my raincoat on. Yes I was feeling a bit grumpy.
So some of you may have noted, we have been eating a lot of soups, stews and one pot dishes.
This stew was cobbled together with what we had at home, which was very little at the time.
I often make this stew with red lentils, but had a packet of Urad Dal which is black gram without the skin. Its perhaps my least favourite legume, but I do still try and eat it. Its actually been a while since I cooked with it, the last time it was Urad Dal with poppy seeds.
I didn't mind the Urad Dal so much this autumnal coloured Chunky Turnip Stew.
We had this with crusty bread, but Basmati rice would work and even Naan Bread; Or just tuck in with a big spoon.
Chunky turnip and Urad Dal - Lentil Stew
Serves 6
Ingredients
3 tablespoons olive oil
2 medium onions, sliced
2 teaspoons ground coriander
2 teaspoons ground cumin
700grams mixed root vegetables – potatoes, turnips and carrots, peeled and chopped in even size bites
175g x Urad Dal or red lentils
2 garlic cloves, crushed
400grams x tinned tomatoes, chopped
500ml vegetable stock
salt and black pepper to taste
fresh parsley, minced
Method
Heat the olive oil in a large saucepan and sauté the onions until tender, then stir in the spices and allow to infuse for a few minutes, before adding in the root vegetables and celery.
Sauté for about 5 minutes, without browning, then stir in the lentils and garlic and cook for a few minutes further.
Mix in the tomatoes and stock, put a lid on the pan and leave it to simmer gently for about 30 minutes or until the vegetables are tender and the lentils are soft.
Stir in the minced parsley.
Adapted from here.
This stew was cobbled together with what we had at home, which was very little at the time.
I often make this stew with red lentils, but had a packet of Urad Dal which is black gram without the skin. Its perhaps my least favourite legume, but I do still try and eat it. Its actually been a while since I cooked with it, the last time it was Urad Dal with poppy seeds.
We had this with crusty bread, but Basmati rice would work and even Naan Bread; Or just tuck in with a big spoon.
Chunky turnip and Urad Dal - Lentil Stew
Serves 6
Ingredients
3 tablespoons olive oil
2 medium onions, sliced
2 teaspoons ground coriander
2 teaspoons ground cumin
700grams mixed root vegetables – potatoes, turnips and carrots, peeled and chopped in even size bites
175g x Urad Dal or red lentils
2 garlic cloves, crushed
400grams x tinned tomatoes, chopped
500ml vegetable stock
salt and black pepper to taste
fresh parsley, minced
Method
Heat the olive oil in a large saucepan and sauté the onions until tender, then stir in the spices and allow to infuse for a few minutes, before adding in the root vegetables and celery.
Sauté for about 5 minutes, without browning, then stir in the lentils and garlic and cook for a few minutes further.
Mix in the tomatoes and stock, put a lid on the pan and leave it to simmer gently for about 30 minutes or until the vegetables are tender and the lentils are soft.
Stir in the minced parsley.
Adapted from here.
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