Tuesday, December 30, 2014

Lentil Bowl #3- Mexican Red Lentil Stew with Lime and Cilantro



Lentil Bowl #3- Mexican Red Lentil Stew with Lime and Cilantro over Oven Baked Potato Sticks

(Serves 8-12, and can be halved).

INGREDIENTS:

  • 2 C. Red Lentils 
  • 4 C. Water 
  • 2 T. Coconut Oil 
  • 2 Onions, chopped fine (I did mine in Food Processor) 
  • 2 C. Celery, finely chopped (also did in Food Processor) 
  • 1 Red Bell Pepper, seeded and chopped 
  • 1-2T Garlic, minced (for DIY jar mince, go here ) 
  • 1/2 tsp. ground Turmeric 
  • 2 tsp. ground Cumin (grind the seed in a Coffee Bean Grinder) 
  • 2 tsp. Chipotle spice (or Chili Powder) 
  • 2 cans roasted tomatoes or Organic Roma Tomato Sauce (Costco)
  •  2 C. Vegetable Broth 
  • Celtic Sea Salt to taste 
  • 1/2 C. fresh-squeezed Juice of Lime 
  • 1+ C. chopped fresh Cilantro 
METHOD: 
  1.  Put rinsed and drained Lentils into a medium pot and add 4 cups water. Bring just to a boil, turn heat off, and put lid on. Let lentils sit for 30 minutes. 
  2.  While lentils sit for 30 minutes, chop onions, celery and red bell pepper. I used my geriatric (but lovable)(and still high functioning)Cuisinart Food Processor (that I bought several years ago from a Priest off Craigslist). 
  3. Next, mince garlic (or add in a teaspoon + from a jar of mince garlic.) 
  4. Melt the Coconut Oil on medium-low heat in a heavy dutch oven or soup pot, and saute the onion, celery and bell pepper just long enough to soften(about 3-5 minutes). 
  5. Add garlic and stir around for a few more minutes. 
  6. Add the spices-- ground turmeric, ground cumin, and chile powder-- and stir for about a couple of extra minutes. 
  7.  Add canned tomatoes and vegetable broth. 
  8. Add lentils and stir in well (no lumps). Allow the stew to simmer for 15 minutes to a half hour(30 minutes). 
  9.  While the Lentil mix cooks, rinse off the Cilantro and chop it finely. 
  10.  Squeeze limes. When it looks like the simmering pot is almost done, add the Cilantro and Lime Juice, stirring in. 
  11.  When the fragrance is overwhelming and the lentils have blended into the rest of the stew, it's ready! 
  12. Serve hot, with additional cut limes, additional garnish of Cilantro, and hot sauce for whoever is into that. 
*Hot sauce and additonal Chili powder may be added during the cooking process if desired.
 **There are several versions of Mexican Lentils online. I would like to acknowledge that this recipe has been most closely adapted from Kalyn's Kitchen.

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