Lentil Stew
Recipe Credit:
Ingredients
- ¾ cup (150g) brown lentils
- 1 (13.5 ounce) can coconut milk, light or regular
- 2 cups (480ml) low sodium vegetable
- broth
- 2 teaspoons (10ml) olive oil
- 2 celery ribs, chopped (35g)
- 2 carrots, chopped (100g)
- ⅓ Vidalia onion, chopped (60g)
- 1 large Yukon gold potato, chopped (300g)
- 2 bay leaves
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Steps
1. Pour the oil into the Buydeem non-stick pot. Add in the carrots, celery, and potatoes. Set the induction top to sear/sauté on high. Sauté the vegetables for 5 to 10 minutes or until fragrant and translucent.
2. Change the cooking method on the induction top to slow cook on high heat for 2 hours of cook time. You can either cook the stew on high for 1 ½ to 2 hours or cook it on low for 3 to 4 hours. I set it for 4 hours so I can then take it off when I feel the stew is done. Be sure to check on the stew and if too much liquid has been cooked out, you can always add in ¼ cup (60ml) more at a time.
3. Add in the remaining ingredients into the pot and mix to incorporate.
4. Cook for 1 ½ to 2 hours until everything is soft. Once the stew is done remove the bay leaves.
5. Taste and add more seasonings to your preference. Garnish with dried thyme, black pepper and fresh parsley if desired. Enjoy with fresh bread！
