Persian Lentil Stew Recipe

Recipesfull introduces to you: Popular Recipes. (Persian Lentil Stew Recipe). My mom's lentil stew always comforted me as a child so this is a recipe close to my heart. Earlier this week my husband told me he was craving it so I made my own version of the soup. I tweaked the recipe by adding some herbs and spices not traditionally used in this dish (paprika, red pepper flakes, and red onion). This stew is great for a winter evening or in the summertime served with some tangy yogurt. Enjoy!

Brief

Prep 40 mins

Cook: 1hr31 mins

Additional: 10 mins

Total: 2hrs21 mins

Servings: 8

Yield: 8 servings

Persian Lentil Stew Recipe

Ingredients

2 cups dried lentils

1 tablespoon butter

or to taste

2 carrots

finely chopped

3 stalks celery

finely chopped

1 yellow onion

finely chopped

3 cloves garlic

minced

2 tablespoons ground paprika

2 tablespoons ground turmeric

1 tablespoon kosher salt

2 teaspoons red pepper flakes

2 teaspoons ground cinnamon

freshly ground black pepper to taste

2 tablespoons olive oil

1 quart beef broth

1 cup boiling water

or as needed

2 cups chopped spinach

2 limes

juiced

2 tablespoons chopped green onions

2 cubes beef bouillon

½ cup plain nonfat yogurt

or to taste

2 tablespoons chopped fresh parsley

or to taste

Soup, Stew and Chili

Directions

Step 1

Place lentils in a large container and cover with several inches of cool water; let soak for 10 to 15 minutes. Drain.

Step 2

Melt butter in a Dutch oven over medium heat. Add carrots celery onion and garlic; cook and stir until lightly golden brown 5 to 7 minutes. Stir in paprika turmeric salt red pepper flakes cinnamon and pepper. Add lentils and olive oil; cook and stir until lentils are coated with oil 1 to 2 minutes.

Step 3

Pour beef broth into the Dutch oven; bring to a boil. Simmer adding boiling water as lentils absorb the broth to maintain a stew consistency about 20 minutes. Stir in spinach lime juice green onions and beef bouillon cubes. Continue simmering until lentils are soft about 1 hour.

Step 4

Serve stew topped with spoonfuls of yogurt and fresh parsley.

Nutritional Information

Persian Lentil Stew Recipe

Servings Per Recipe:8

Calories: 267.8

% Daily Value *

Protein: 16.1g 32%

Carbohydrates: 39.2g 13%

Dietary Fiber: 17.9g 72%

Sugars: 4.2g

Fat: 6.3g 10%

Saturated Fat: 1.8g 9%

Cholesterol: 4.2mg 1%

Vitamin A Iu: 5231.7IU 105%

Niacin Equivalents: 5.2mg 40%

Vitamin B6: 0.5mg 31%

Vitamin C: 17.8mg 30%

Folate: 274.9mcg 69%

Calcium: 104.8mg 11%

Iron: 5.8mg 32%

Magnesium: 86.7mg 31%

Potassium: 838.3mg 24%

Sodium: 1385.5mg 55%

Thiamin: 0.3mg 29%

Calories From Fat: 56.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.