Step 1: Begin by rinsing the rice and lentils under cold water until the water runs clear. This helps to remove excess starch from the rice and impurities from the lentils. Drain well and set aside.
Step 2: Prepare the vegetables by peeling and dicing the potatoes into small cubes. Chop the cabbage into thin strips, dice the tomatoes, and roughly chop the spinach. Set all the vegetables aside, keeping them separate for easy use.
Step 3: Peel and finely chop the garlic and ginger. These two ingredients are essential for building the flavor base of the stew.
Step 4: In a large pot or heavy-bottomed pan, heat the mustard oil over medium heat. Once the oil is hot and shimmering, add the chopped garlic and ginger. Sauté them for about 1-2 minutes until fragrant, being careful not to let them burn.
Step 5: Next, add the diced potatoes to the pot. Stir them around for about 5 minutes until they start to soften slightly. This will give them a head start on cooking.
Step 6: After the potatoes have cooked for a few minutes, add the chopped cabbage to the pot. Stir to combine and cook for another 3-4 minutes until the cabbage begins to wilt.
Step 7: Now it’s time to add the tomatoes. Add the diced tomatoes to the pot along with the turmeric. Stir everything together and cook for another 3-4 minutes until the tomatoes break down and release their juices, creating a lovely sauce.
Step 8: Once the tomatoes are cooked down, add the rinsed lentils to the pot. Stir well to combine with the vegetables, then add approximately 4 cups (950 ml) of water or vegetable broth to the pot. Bring the mixture to a gentle boil.
Step 9: Once boiling, reduce the heat to low and cover the pot. Allow the stew to simmer for about 15-20 minutes, or until the lentils are tender and fully cooked. Stir occasionally to prevent sticking and ensure even cooking.
Step 10: After the lentils have cooked, add the chopped spinach to the pot. Stir to incorporate and cook for an additional 2-3 minutes until the spinach is wilted and bright green.
Step 11: Taste the stew and season with salt and pepper according to your preference. If you desire a little more heat, feel free to add some chili powder or fresh chilies at this stage.
Step 12: While the stew is finishing, cook the rice according to package instructions. Typically, this involves bringing 2 cups (470 ml) of water to a boil, adding the rice, covering, and simmering for about 15-20 minutes until the water is absorbed.
Step 13: Once both the stew and rice are ready, serve the stew in bowls alongside a generous scoop of fluffy rice. Drizzle a little extra mustard oil on top if desired for added flavor.
Step 14: Garnish with fresh cilantro or a squeeze of lemon juice for brightness, if you have it on hand. This adds a refreshing touch that complements the spices beautifully.
Step 15: Enjoy your Spiced Lentil and Vegetable Stew hot, relishing the harmonious blend of flavors and textures. Store any leftovers in an airtight container in the refrigerator for up to three days, as the flavors continue to deepen with time.
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