Lentil Stew

This is a simple, healthy recipe with vegetables and protein. The proportions and ingredients can be adjusted, so don’t worry about being precise! ????



1 cup red (or other) lentils

Sesame (or other) oil

1 large zucchini or other squash

1/2 large onion

1 bell pepper

1/2 bag of frozen corn

(Choose whichever vegetables you like — these are the ones I use)


Black pepper

Cayenne pepper

Granulated garlic

Berbere (I use 365 brand — you can substitute ?)

Curry powder (I use 365 brand Muchi Curry — you can substitute ?)




(Again, you don’t have to use these spices — ginger powder, crushed red pepper or other chilies, fresh herbs, and turmeric powder are also good choices)

Rinse the lentils, cover them with water, and turn the stove to high heat until the water boils. Then turn the stove down to keep the water boiling but stop it from boiling over. You  may need to remove foam from the water. Stir occasionally as you cook the vegetables, and add water if the water doesn’t cover the lentils. When the lentils are soft and slightly disintegrating, remove the lentils from the heat.

Meanwhile, chop the vegetables; put a different large pan with oil on medium-high heat, and sautée the onion until the pieces turn slightly translucent or brown, then add the bell pepper and zucchini. You may need to reduce the heat. When they’ve softened, add the corn and any other less firm vegetables, and herbs. When you’ve added all the vegetables, add enough spices to spice both the vegetables and the lentils. (I also add some salt and berbere to the lentils.) You may need to taste-test to get the amount you prefer.

Stir the vegetables until they’re cooked. Once the lentils are done as well, add one to the other.

And you’re done! Enjoy!

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