Vegan Colombian Lentil Stew
Vegan Colombian Lentil Stew is an easy Colombian-style stew, containing lentils, onion, tomato, carrot, potato, cilantro and spices. It doesn't require soaking the lentils, making it an easy and fast recipe. Serve with side dishes of choice, such as rice, patacones, avocado or a salad.
Ingredients
- 250 g lentils
- vegetable oil
- 2 green onions (scallions), chopped
- 1 clove of garlic, chopped finely
- 1/2 tsp cumin powder
- 100 g carrot, peeled and diced in tiny cubes
- 1 tomato, chopped
- 200 g white potato, peeled and diced in tiny cubes
- salt and pepper
- 2 tbsp chopped cilantro
- water or vegetable stock
Instructions
- Cook green onion and garlic in vegetable oil for 5 minutes until soft. Add cumin and cook until fragrant
- Add chopped tomato and cubes of carrot and cook on a high heat for 3-5 minutes
- Add lentils, potato cubes and cilantro. Add enough water or vegetable stock so that the mixture is couple of centimeters under water. Season with salt and pepper. Bring to a boil, turn low and cover with a lid. Let simmer until lentils and vegetables are cooked. This can vary between 20-60 minutes, depending on the type of lentils. When the consistency is too liquid, cook without of the lid. Adjust seasoning
- Serve with side dishes of your choice, such as rice, patacones, avocado and/or rice. Store the lentil stew in an airtight container in the refrigerator for a maximum of three days
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