Tuesday, January 6, 2015

Lentil Bowl #4: Savory Middle East Lentil Stew

Savoury Middle East Lentil Stew

This is a quick-to-put-together comfort food for cool winter days or nights, as long as you have the Quinoa (or Rice) and Red Lentils pre-cooked.  A green salad and a piece of fresh flat bread will round it out nicely.  I've made it a little more "world" foodie than actual Middle Eastern, but you can always sub Brown Rice for the Quinoa and Cayenne and Paprika for the Chipotle (I just love the smoky hot quality of Chipotle if you are wondering why it turns up in so many recipes).  I also use Coconut Oil instead of Olive Oil, but please use what you have available, or what you prefer.  If you have other veggies that you would like to saute up with the onions (bell peppers, egg plant, minced garlic), go ahead!  Enjoy!


  • 1 T. Coconut Oil 
  • 2 Onions, chopped fine 
  • 1 tsp. Turmeric powder
  • 1 tsp. ground Cumin (I grind the seeds up in a Coffee Bean grinder-- you could just buy the powder)
  • 1 tsp. ground Cinnamon
  • 1/2 tsp. Chipotle powder (or a combination of cayenne and paprika)
  • 398 ml / 14 oz. can Organic Roma Tomato Sauce (I use Costco's Kirkland brand)
  • 3 C. cooked Red Lentils
  • 2 C. cooked Quinoa (or brown rice)
  • 1/4 - 1/2 C. sliced Olives
  • Celtic Sea Salt (to taste)
  • 1 T. fresh-squeezed Lemon Juice (or lemon wedges for everyone)


  • Heat Coconut Oil on medium and add in onions, saute-ing until translucent. About 5 to 6 minutes.
  • Add in Spices and stir, toasting quickly.
  • Add in Tomato Sauce, stirring until spices are dispersed
  • Add in other ingredients and heat through, stirring to prevent burning.  
  • Serve with individual Lemon or Lime wedges, and additional salt, black pepper, if people desire.

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