Red lentil stew with potatoes, caramelized onions and vegan cumin crema

Name: Red lentil stew with potatoes, caramelized onions and vegan cumin crema
Cook time: 1 h
Total time: 1 h
Yield: 1 serving
Ingredients: 1 Tb of vegetable oil; 1 Tb of vegan margarine; 2 onions; 2 large carrots; 1 - 2 fresh jalapeno or banana peppers; 2 large potatoes; 3 Tbs of vegetable oil; 2 cups of red lentils; 4 whole cloves of garlic; 1 Tb cumin; ½ Tb Coriander; 2 teaspoons cinnamon; 1 bay leaf; 3 teaspoons salt; 3 teaspoons of sugar; ½ cup tomato paste; Juice of half a lemon; 3 Tbs vegan sour cream; garlic clove; 2 teaspoons cumin; teaspoon of soy or almond milk; ½ a teaspoon of lemon juice

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5.0

6 reviews

Excellent

Cook Time
1 hr
Total Time
1 hr
Course
Main Course

Red lentil stew with potatoes, caramelized onions and vegan cumin crema

Ethan Patterson

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A simple, nourishing, hearty and fragrant red lentil stew, topped with languid, sweet caramelized onions, and a drizzle of tangy vegan cumin crema.

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Ingredients

1 Tb of vegetable oil
1 Tb of vegan margarine
2 onions
2 large carrots or 3 medium ones
1 - 2 fresh jalapeno or banana peppers depending on your spice preference
2 large potatoes or 3 medium ones
3 Tbs of vegetable oil
2 cups of red lentils
4 whole cloves of garlic
1 Tb cumin
½ Tb Coriander
2 teaspoons cinnamon
1 bay leaf
3 teaspoons salt
3 teaspoons of sugar
½ cup tomato paste or one small 150ml can
Juice of half a lemon
3 Tbs vegan sour cream
garlic clove
2 teaspoons cumin
teaspoon of soy or almond milk
½ a teaspoon of lemon juice

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Instructions

Finely chop onions. Heat a medium-sized pan to medium heat. Add 1 tablespoon of oil and margarine. Add onions and sauté on medium heat for 5 mins, until onions soften slightly. Lower heat to medium-low and cook for 20 minutes, then add a pinch of salt. Continue cooking on low heat for another 10-20, until they have browned and caramelized. Add ½ Tb of sugar in the last 5 minutes, and raise heat to medium.
While onions are cooking, chop carrots, potatoes, and peppers finely. Bring a large pot to medium-high heat, add 3 tablespoons of oil and vegetables. Sauté until veggies heat slightly, stirring constantly, about 10 minutes. Cover with lid and lower heat to medium-low, let cook for another 15 minutes, stirring occasionally.
Add red lentils and enough water to cover the mixture, plus one inch. Let cook for 2 minutes. Cut garlic cloves in half. Add garlic, spices, and tomato paste. Cover and let cook on low-medium heat for 20 minutes, stirring occasionally.
Taste and adjust flavourings. Add the juice of ½ a lemon. Taste again. If lentils and vegetables are not cooked through, cover and cook on low heat for another 10-15 minutes.
Top stew with caramelized onions and vegan cumin crema.
To make cumin crema:
Mix 3 tablespoons of vegan sour cream with 1 finely chopped garlic clove, 2 teaspoon of cumin, one teaspoon of soy or almond milk, and ½ a teaspoon of lemon juice. Taste, and adjust seasonings as necessary, adding more lemon juice or a splash of more milk if mixture is too thick.