Diabetic-Friendly Red Lentil Stew Recipe

About this recipe

A hearty and flavorful red lentil stew packed with vegetables and spices, perfect for a satisfying and diabetic-friendly dinner.

Ingredients

• - Old India Coriander Leaves
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 500 G Jack'S Cauliflower Florets
• 6 X 400G Cirio Polpa Finissima Finely Chopped Italian Tomatoes
• 300G Love Me Tender Babycorn
• 545G Birds Eye Petits Pois
• 2 Kg Natco Red Lentils (Masoor Dal) 2 Kg
• 100 G Trs Ground Cumin Jeera Powder
• 100 G Rajah Garam Masala
• - Jalpur Curry Powder
• 100G Terre Exotique Winemaker'S Salt, 100G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 1 L Ktc Sunflower Oil

Instructions

1. 1. Rinse 3/4 cup of red lentils under cold water until the water runs clear. Add the lentils and 2 1/2 cups of water to a saucepan. Cover and bring to a boil, then lower the heat and simmer for 15 minutes until tender.
2. 2. In a large pot, heat 2 tablespoons of sunflower oil over medium-low heat. Add 1 finely chopped onion and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
3. 3. Add 2 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of garam masala, and 1/2 teaspoon of curry powder to the pot. Stir and cook for 2-3 minutes until the spices are fragrant.
4. 4. Stir in the cooked lentils along with their cooking liquid. Season with 1 teaspoon of salt, or to taste.
5. 5. Add 4 cups of cauliflower florets to the pot and stir well. Bring the mixture to a simmer, cover, and cook for 10 minutes until the cauliflower is tender.
6. 6. Add 2 diced tomatoes and 1 1/2 cups of babycorn to the pot. Stir and continue to simmer for 5 more minutes until the vegetables are heated through.
7. 7. Stir in 1/4 cup of chopped fresh coriander leaves. Taste and adjust seasoning if needed.
8. 8. Serve the stew hot for a wholesome and balanced dinner.