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Spoonful of Fusion Red Lentils and Rice Stew

Fusion Red Lentil Rice Stew

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes
  • Cook Time: 50 Minutes
  • Total Time: 65 Minutes
  • Yield: 5 ¾ Cups 1x
  • Category: Stew
  • Method: Stovetop
  • Cuisine: Indian Inspired, Middle Eastern Inspired
  • Diet: Vegan

Description

This Fusion Red Lentils and Rice Stew is the kind of cozy, spoon-in-the-bowl dinner you’ll want on repeat, an effortless mashup of Indian and Middle Eastern flavors that feels both comforting and exciting.

Ingredients

Scale

Base Ingredients

  • 1 medium yellow onion, fine dice
  • 1 Tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 2 Tablespoons tomato paste
  • 5 cups water
  • ½ cup dry rice, (of choice), rinsed well *
  • 1 cup red lentils, rinsed well *

Spice/Herb Ingredients

  • 1 teaspoon onion powder
  • 1 teaspoons garlic powder
  • 1 teaspoon cumin (+/-)
  • 1 ¾ teaspoons curry powder (+/-) *
  • ¾ teaspoon Middle Eastern Seven Spices Blend (+/-) *
  • ½ teaspoon ground mustard powder (+/-)
  • ¼ teaspoon coriander (+/-)
  • ¼ to 1 ½ teaspoons sea salt (+/-)
  • Pinch to 1/8 teaspoon cayenne pepper (+/-)

Other Ingredients

  • 1 cup light coconut milk (from can)

Optional Ingredients

  • Sprinkle chopped fresh cilantro

Serving Ideas

  • Naan, pita, or flatbread

Instructions

  1. Rinse the red lentils really well with cold water for several minutes until the water is clear and no longer foamy, set aside.
  2. Place all the Spice/Herb Ingredients into a small bowl, whisk well, set aside.
  3. In a large stockpot, sauté the diced onions over medium-high heat for 7 to 9 minutes until they start to become tender. Add a splash of water to prevent sticking/burning if needed.
  4. Reduce the heat and add the minced garlic, minced ginger, and tomato paste, sauté for 1 minute, then add the Spice/Herb Mix and sauté for 30 seconds until the spices become fragrant.
  5. Then add the 5 cups of water. Bring to a boil. Add the rice, stir well. Place a lid on the pot and simmer with a low-percolating boil for 10 minutes.
  6. After 10 minutes, remove the lid and add the red lentils, stir well, then place the lid back on and simmer with a low-percolating boil for 17 to 20 minutes, stirring occasionally. Test the rice for tenderness. The rice should be nearly tender. If the rice is still hard or very chewy, evaluating the liquids and add more water if needed to continue to simmer the rice. See notes on rice.
  7. After the rice is nearly tender, add the light coconut milk, stir well to incorporate. Simmer with a low-percolating boil (uncovered) for an additional 8 to 10 minutes, stirring frequently.
  8. Taste test to evaluate spices. If more are needed, add and simmer for several more minutes until the desired flavor is achieved.
  9. When the stew has thickened and the rice (and red lentils) are perfectly tender and has become creamy and consists of a loose porridge-like consistency, it is done.
  10. Remove from the stove, serve with naan, pita, (or flatbread) and a sprinkle of fresh cilantro.

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.  

Serving:  4 (makes 5 ¾ cups)  

Find it online: https://monkeyandmekitchenadventures.com/fusion-red-lentil-rice-stew/