Spiced Lentil Stew With Yogurt And Parsley Recipe

About this recipe

A hearty and flavorful lentil stew, perfect for dinner. This diabetic-friendly dish combines green lentils, aromatic spices, and fresh vegetables, topped with creamy Greek yogurt and parsley for a satisfying meal.

Ingredients

• 25 g Parsley
• 5Ltr Vittorio Pomace Olive Oil
• 200 g Orange Carrot (Gajar)
• 100 g Celery Stalk
• 100 g Sambar Onion Peeled
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 400 g Agapi Protein Greek Yogurt (Natural)
• 250 ml Coco Mama Coconut Milk
• 1 pack (500 g) Daily Good Turmeric - Haldi Powder
• 1 kg Supreme Harvest Iodized Salt
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 100 g X 3 Mtr Coriander Powder Combo
• 670Ml Winn Vinegar

Instructions

1. 1. Heat 3 tablespoons of olive oil in a large pot over medium heat. Add 2 diced carrots, 3 chopped stalks of celery, and 1 finely chopped sambar onion. Cook for 5-7 minutes until the vegetables are softened and fragrant.
2. 2. Stir in 1 teaspoon coriander powder, and 3/4 teaspoon salt. Cook for 1-2 minutes to toast the spices.
3. 3. Add 2 cups of coconut milk, 1 cup of water, 1 bay leaf, 1 tablespoon vinegar, and 1/4 teaspoon crushed red pepper to the pot. Stir well and bring to a boil.
4. 4. Reduce the heat to low, cover the pot, and let the mixture simmer for 40-50 minutes, stirring occasionally, until the vegetables are tender but still have a slight bite.
5. 5. Remove the bay leaf and stir in 1 tablespoon of lemon juice. Taste and adjust seasoning if needed.
6. 6. Serve the stew in bowls, topped with a dollop of Greek yogurt and a sprinkle of freshly chopped parsley. Store any leftovers in the refrigerator for up to a week.