Gabriela’s lentil stew

While I was in Nicaragua, our hosts served us some of the most delicious and healthy meals that, as luck would have it, were also primarily vegetarian. One in particular was so good, I asked Gabriela, our host, if she shared her recipes. She is a very giving individual, so I was not surprised when she said yes. This is one of the first meals I made after I got back from my trip. I was delighted that it turned out as well as hers. I liked it so much, I am passing it on to you. 

Below is Gabriela’s Lentil Stew. You will notice she gives instructions interspersed with the ingredients. Also, although her English is excellent, I would substitute “chopped” for “minced”.

Soak a package of 500 grams of dry lentils for 2 hours and then cook them until they are almost ready.

2 onion cut very small

1/2 carrot grated

1/2 carrot finally minced

1 stick of celery finally minced

2 heads (yes, heads) of garlic finally chopped 

1 red sweet pepper small-chopped (minced?)

1 green (sweet? NOT hot) pepper small-chopped (minced?)

a handful of thin green beans (cut in small pieces)

1 yellow or orange pepper chopped

Stir fry in a bit of olive oil:

the onions for a couple of minutes

then add the green beans for a couple of minutes 

then add the minced carrots,

then the celery, 

then the peppers and last 1/3 of the garlic 

and last the grated carrots.

Cook for a couple more minutes.

Then add 6 fresh tomatoes small chopped into the pan with all the above mix and a 1/2 cup of of water to start making the "sauce".

add a bit of salt, 

plus 1 tablespoon of sugar cane, 

add a teaspoon of "italian condiment" 

but if you do not have it, just add some dry oregano, and some dry basil only.

Add 1 teaspoon of paprika and 1 teaspoon of curry (or Garam Masala if you have)

Cook in a slow flame for 10 minutes and then add the cooked lentils 

and 1/3 of the garlic

and 1/2 cup of water 

and cook for other 15 minutes.

Check that the lentils are ready to eat. Turn the fire OFF and add the remaining 1/3 of the garlic and wait for 15 minutes.

Serve with parsley small chopped or with basil.

Note: You can add more water slowly as you cook in order to have it with a "soup consistency".

Try this recipe and see how you like it. It is chock full of vegetables and lentils for high fiber, high anti-oxidant, plant protein, vitamins and minerals – a complete meal for lunch or dinner. It goes best with Nicaraguan sorghum bread but it was also good with quinoa crackers. 

Gabriela also shared her recipe for wheat-free oatmeal cookies, which I will share in an upcoming post. Enjoy!