recipe
Stewed Lentils
by Brava Chef Erin
About this Recipe
This recipe is Brava Chef Erin’s favorite way to make lentils—they are easy to make and packed with flavor. These lentils are flavored with tomatoes, garlic, cumin and cinnamon. To make this recipe vegetarian and vegan friendly, simply use vegetable stock instead of chicken stock. This would be delicious served with rice or crusty bread.
Ingredients
- 0.33 cups
- 2.0 cups chopped red onion (½-inch pieces) (about 1 medium red onion)
- 4.0 count garlic cloves, minced
- 1.0 tablespoons tomato paste
- 3.75 cups chicken stock or vegetable stock
- 2.0 cups green lentils, rinsed and drained
- 1.0 count (14.5 oz) can diced tomatoes
- 1.0 teaspoons cumin
- 0.5 teaspoons cinnamon
- 0.25 teaspoons red pepper flakes (optional)
- 2.0 count bay leaves
- 2.0 tablespoons fresh lemon juice
- 3.0 tablespoons chopped fresh Italian parsley
- kosher salt and black pepper
Equipment
Brava Chef's Pan
Nutrition Information
Allergens: None
Instructions
-
1
Cook vegetables
- In Brava Chef’s Pan, stir together olive oil, red onion, garlic and tomato paste.
- Slide Chef’s Pan, uncovered, into top shelf. Press green button to begin cooking.
- Note: You will remove Chef’s Pan after 14 minutes.
-
2
Cook lentils
- When Brava notifies you, carefully remove Chef’s Pan.
- Stir vegetables.
- In the Chef’s Pan, add chicken stock, lentils, tomatoes, cumin, cinnamon, red pepper flakes, bay leaves, 1½ teaspoons kosher salt and ¼ teaspoon of black pepper; stir well.
- Cover Chef’s Pan with lid.
- Slide Chef’s Pan, covered, into top shelf. Press green button to continue cooking.
-
3
Finish & serve
- When lentils are done cooking, carefully remove Chef’s Pan.
- Stir in lemon juice and parsley.
- Serve immediately.