Hearty Gluten-Free Lentil Stew Recipe

About this recipe

A comforting and nutritious lentil stew packed with fresh vegetables and warm spices, perfect for a satisfying gluten-free dinner.

Ingredients

• 700G Navarrico Lentejas - Brown Lentils, 700G
• 1 Kg Carrots - 1kg
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 1 Bunch Spring Onions 1 Bunch
• 100G Terre Exotique Winemaker'S Salt, 100G
• - Mccormick Cumin Powder

Instructions

1. 1. Rinse 1 cup of lentils thoroughly under cold water to remove any debris.
2. 2. In a large pot, combine the rinsed lentils and 3 cups of water. Bring to a boil over medium-high heat.
3. 3. Once boiling, reduce the heat to low and simmer uncovered for 45 to 60 minutes, stirring occasionally, until the lentils are soft.
4. 4. While the lentils cook, dice 1/4 cup of carrot, 1/4 cup of carrot, 1/4 cup of zucchini, and 1/4 cup of scallion.
5. 5. Once the lentils are tender, use an immersion blender to partially blend the mixture in the pot, leaving some texture.
6. 6. Add 2 teaspoons of salt, 1 tablespoon of olive oil, 1 teaspoon of cumin, and the diced vegetables to the pot. Stir well to combine.
7. 7. Cover the pot and cook on low heat for an additional 20 minutes, stirring occasionally, until the vegetables are tender.
8. 8. Taste and adjust seasoning if needed. Serve hot with your favorite gluten-free bread or crackers.