One-Pot Black Lentil Stew Over Rice

 
IMG_6782.JPG

This one-pot lentil stew was just what I needed during this time! It was comforting, delicious and simple to make. And, nowadays, I am all about simple meals that don’t lack flavor!

Lentils are extremely versatile and can be made into burgers, soups, meatballs, etc. I’d say it’s cauliflower’s long-distant cousin! I love how this recipe didn’t require any seasonings aside from the natural flavors from the vegetables and Better than Bouillon Vegetable Base. 

IMG_6643.JPG

Surprisingly, my first time cooking with lentils was about 2 months ago. I created a lentil soup recipe packed with vegetables. I honestly can’t believe I hadn’t started cooking with lentils earlier. Now you won’t catch my pantry without either dried or canned lentils. I was lost, but now I’m found!

This lentil stew recipe would be great all for seasons and I can even see it served with tortilla chips.

IMG_6783.jpg
IMG_6784.jpg

This recipe is simple and requires 6 ingredients but many can be substituted in the event you do not have everything on hand

  • Canned black lentils - any type of lentil will work well. If you’d like to use dried lentils, simply cook them in broth or water for 20-30 minutes until they’re softened

    1. White onion - a yellow onion can easily replace a white onion in this dish

    2. Garlic cloves - minced garlic would work just fine

    3. Better Than Bouillon Vegetable Base - would recommend using a bouillon cube if you do not have Better Than Bouillon

    4. Water

    5. Olive oil - choose your preference or omit the oil and substitute it with veggie broth

IMG_6666 (1).jpg
IMG_6668.jpg

At this point in the cooking process, I could have eaten the lentil stew without sides. That’s how delicious this lentil recipe is! But, I decided to serve it with crispy turmeric rice and sauteed broccoli. I made a great choice!

If you give this recipe a try, be sure to leave a comment below and/or share on social media and tag me @sweetgreensvegan. I’d love to hear your thoughts!

IMG_6760.jpg

Ingredients:

  • 1 can of black lentils, drained and rinsed
  • 1/2 of a white onion, sliced
  • 3 large garlic cloves, smashed
  • 1/4 tsp of Better Than Bouillon Vegetable Base
  • 1/2 cup of water
  • 3 tbsps of olive oil
  • Optional side: Turmeric crispy rice
  • Optional side: Sauteed broccoli

Instructions:

  1. In a large non-stick pot over medium heat, add 3 tbsps of olive oil and white onions. Stir for 1 minute
  2. Cover the pot with a lid and let the onions cook for 10 minutes, checking on them every 3 minutes. They should start to crisp a bit after 5 minutes
  3. After 10 minutes, add in the 3 smashed garlic cloves and Better Than Bouillon Vegetable Base and stir until mixed well
  4. Add in the drained and rinsed black lentils and stir for 1 minute
  5. Stir in 1 cup of water, reduce heat to low, then cover and let simmer for 7 minutes
  6. Note that after 7 minutes, the liquid in the pot should resemble a gravy-like texture. That's how you'll know it's ready. If it is a bit runny, cover with a lid and let simmer for 3 minutes
  7. Optional: add in cooked broccoli
  8. Serve the lentil stew over rice

Photos and content for this recipe are copyright protected.