Cozy Kid-Friendly Lentil Stew Recipe
Lentil stew is my favorite meal to cook. It’s flexible and reliable and the best when we need something nourishing and grounding. This recipe is great for a sick friend or a postpartum mama, but really, we make some variation of this dish almost once a week and the kids love it and always want more.
This week’s lentil stew with carrots, Brussels sprouts and turmeric.
Lentils take me back to being a kid in my mom’s kitchen. She taught me how to cook them and although we both eyeball ingredients and use whatever vegetables are available, the result is always something warm, soft, and nourishing that smells and tastes delicious.
I usually make lentils with white rice and a small salad to add some cold crunchiness to our meal. I love it in a bowl, but my family prefers a plate to keep things separate.
My kids love this lentil stew recipe. Its a great way to feed them healthy veggies and spices.
I like to make this stew at the beginning of the week. It’s an easy vegetarian meal to balance all the crazy things we might have eaten during the weekend, and it heats up easy for leftover lunches a couple of times through the week. There’s always some variation to the recipe. For one, it’s not always lentils. Although lentils are by far my favorite legume, I alternate them with beans and chickpeas. And over the seasons we find ways to change things up a bit. Here’s a few examples:
Fall
Fall roots and squashes are amazing in this stew. Beets, carrots, turnips and butternut squash are some great ideas. And as the days cool down, herbs like ginger, cardamom and a small piece of cinnamon bark help us warm up and come into our bodies in preparation for winter.
Winter
Spinach, kale and other winter greens add texture and nourishment to this dish.
Spring
In the spring and summer I use edible petals in any recipe and to decorate dishes. I love adding petals and fresh herbs from the garden to any salad that goes with this dish too.
Summer
Summer squashes, more tomatoes, and heat loving herbs like basil are great additions to this stew. In the hot months I steer away from warming herbs like ginger and cardamom because I’ve noticed they make me feel fiery and no one likes an angry mama. Instead, I’ll splash a few drops of lime, a whole bunch of cilantro, some cumin and mint. Cooling herbs and spices for the summer days.
A rare photo of me taken by my husband :)
Ingredients
2 cups of lentils
7 cups of water
2 TBSP olive oil or ghee
3 cloves of garlic (minced)
1/2 onion (diced)
3 stalks of celery (chopped)
half a bunch of cilantro (chopped)
2 tomatoes (diced)
3 medium carrots (peeled and diced)
1/2 TSP turmeric
1 TSP cumin
1 inch of minced ginger or 1 TSP of ginger powder
1/2 TSP black pepper
Salt to taste (I use 1 to 1.5 TSP)
Optional additions:
1/4 TSP cardamom
2 sticks of cinnamon bark
2 bay leafs
1 zucchini (diced)
1 beet (diced)
6 chopped brussels sprouts
Sometimes when making lentils I’ll sauté all the ingredients in one large pot, then add the lentils and water and let it simmer for 30 minutes altogether. But for beans and chickpeas that take longer to cook I always sauté the veggies separately and add to the pot with legumes once they’re tender and ready.
Instructions
In a pot bring water to a boil and simmer lentils until fully cooked. If you’re cooking beans or chickpeas instead, it helps to soak them overnight as they take longer to cook. Don’t add any salt yet as it could prevent the legumes from softening.
For reference, approximate stovetop cooking time for each legume is: lentils 30 mins, soaked chickpeas 1 hour, soaked beans 2.5 hours.
In a separate pan, sauté all the ingredients (minus the water and lentils) for 20 minutes in medium heat and covered. Add the mix to the pot once lentils are tender and ready. Simmer for 15 to 20 minutes covered to let the flavors meld and enjoy!
