Red Lentil Stew

Serves 4

food wood spoon meal
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1 teaspoon mustard seeds

1 teaspoon cumin seeds

½ teaspoon coriander seeds

1 cinnamon stick

15 cardemom seeds

½ teaspoon white pepper corns

four assorted spices on wooden spoons
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4 tablespoons EVOO

1 onion

1 green apple

1 green chili

2 garlic cloves

1 carrot

1 teaspoon grated fresh ginger

1 teaspoon garam masala

½ teaspoon ground paprika

½ teaspoon turmeric

3 tablespoons tomato paste

2 cups vegetable boullion

1 cup dried red lentils

1 cup coconut milk

1 lemon


Maybe ½ – 1 cup of water

man seasoning scrambled eggs
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Dry roast the first six ingredients, i e the seeds, cinnamon and pepper. Grind well to a fine powder in a mortar.

Chop the onion, apple, chili, and garlic. Cut the carrot into small cubes.

Heat the oil in a pot and sauté the vegetables (ok, so apple is a fruit, but you know what I mean) until the onion is soft.

Add the ground spices, along with garam masala, paprika, turmeric and the tomato paste. Sauté while stirring for a few minutes.

Add the boullion and lentils. Cook on low heat until lentils are soft, about 15 minutes. Add water a little at the time, if needed.

Add the coconut milk and cook for another 5 minutes. Squeeze the lemon. Add salt and lemon juice to taste.

soup with minced herbs on round white ceramic plate
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Published by honeywritingblog

Sharing my best loved honey based recipies, along with short stories collected during life in Northern California and Stockholm, Sweden. Well, stories from other joints as well, and not only my experiences. Some will appear in English and some in Swedish. Deal with it.

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