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Korean Gochujang Vegetable Lentil Stew with Tomatoes and Carrots
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Course Soup
Cuisine Korean
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, sliced
  • 2 tablespoons gochujang
  • 1 can (14 oz) diced tomatoes
  • 1 cup brown lentils, rinsed
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • 2 green onions, sliced
  • 1 teaspoon sesame seeds

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion turns soft.
  • Stir in the carrots and cook for 3 minutes to start softening them.
  • Add the gochujang and stir for 1 minute until it coats the vegetables.
  • Pour in the diced tomatoes and vegetable broth. Add the rinsed lentils.
  • Bring the mixture to a boil, then lower the heat and simmer for 25 minutes until the lentils are tender.
  • Taste and season with salt and pepper as needed. Ladle into bowls and top with green onions and sesame seeds.

Notes

If the stew thickens after sitting, stir in a small splash of broth when reheating. Start with 1 tablespoon of gochujang and add more at the end if you want extra heat. Serve it over a scoop of cooked rice to make the meal more filling.
Course: Soup
Cuisine: Korean
Equipment: Large Pot, Knife, Cutting Board