Cumin-Spiced Lentil Stew with Potatoes and Parsnips
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 cup dried brown lentils, rinsed
- 2 medium potatoes, diced
- 2 parsnips, peeled and diced
- 4 cups vegetable broth
- Salt and black pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until it softens.
- Stir in the garlic and cumin. Cook for 1 minute until the mixture smells fragrant.
- Add the lentils, potatoes, parsnips, and vegetable broth to the pot. Bring everything to a boil.
- Lower the heat to a simmer. Cook uncovered for 25 to 30 minutes, stirring now and then, until the lentils and vegetables are soft.
- Taste and season with salt and black pepper before serving.
Notes
Mash a few potato pieces against the side of the pot at the end of cooking to help thicken the broth naturally. Leftovers reheat well on the stove with a splash of broth if the stew has thickened too much in the fridge.
Course: Soup
Cuisine: Middle Eastern
Equipment: Large Pot, Cutting Board, Knife
Cuisine: Middle Eastern
Equipment: Large Pot, Cutting Board, Knife