Egyptian Red Lentil Stew

I’m in Pittsburgh visiting my family. My mom and I made a delicious dinner last night–red lentil stew, farro salad, and roasted asparagus. I can’t wait to share the amazing farro salad recipe from my mom with you, but for now here is the red lentil stew, which is one of Eric’s and my favorite go-to meals back in Seattle when we’re wanting something quick, warming and hearty. While it’s hearty, this is not a heavy stew, which makes it good even for warmer weather. The combination of cumin, coriander and fresh cilantro give this stew a bright, complex flavor.  

The Recipe

Serves 4-5

1 medium onion, diced

1 1/2 tsp ground cumin

1 tsp ground coriander

1/8-1/4 tsp ground red pepper

1 15-oz can of fire roasted tomatoes (I like the ones from Trader Joe’s that are fire-roasted with green chiles)

1 cup dried red lentils

3 cups low-sodium vegetable broth

1 cup fresh cilantro, chopped

juice of 1/2 lemon

fresh ground pepper and salt to taste

In a soup pot, saute the onion with a little olive oil or water until soft. Add the spices and stir well. Add the tomatoes, lentils, and vegetable broth. Stir well. Bring to a boil, turn down and simmer for about 30 minutes (until lentils are soft). Before serving, stir in the lemon juice and cilantro. Adjust salt and pepper to taste.