Iranian Stew
Iranian inspired stew with lentil and potato.
Servings 4
Calories 495kcal
Ingredients
- 2 tbsp Olive Oil
- 1 medium Onion
- 4 cloves Garlic
- 2 tsp Turmeric
- 2 tsp Cinnamon
- 2 tbsp Tomato Puree
- 2 Large (around 400g) Potato
- 200 g (1 cup) Brown Lentils
- 1 L (4 cups) Vegetable stock I used 4 oxo cubes in 1L water
- 1 tbsp Tamarind
- Juice Half a Lemon
- 250 mL Coconut Cream
- Optional garnish - chives, chilli.
Instructions
Prep the Ingredients
- Peel and dice the potato in 1 cm cubes.
- Mince the garlic
Make the Stew
- Heat the olive oil in a heavy bottomed pan.
- Add the onion and sautee for 5 minutes until translucent.
- Add the minced garlic and sautee for another few minutes until fragrant.
- Add the turmeric, cinnamon and tomato puree and sautee for another 5 minutes. Move the ingredients around in the pan continuously to ensure the spices don't burn.
- Add the diced potato and dry lentils. Stir well to combine.
- Add the vegetable stock, tamarind and lemon juice. Stir well.
- Reduce the heat and let simmer for around 45 minutes until the water has absorbed and the potatoes are tender but not mushy.
- Add in the coconut cream, reserving some for garnishing. Stir well.
- Serve immediately, spoon on some extra coconut cream and add fresh chillis if you like a kick, or fresh chives for a more mild flavour.