Kenyan Lentil Stew (Dairy-Free, Nut-Free, Vegan)

Ingredients

• 1.5 cups Brown or green lentils
• 3 medium Tomatoes, diced
• 1 large Onion, chopped
• 4 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 2 tsp Curry powder
• 1/2 tsp Turmeric powder
• 6 cups Vegetable broth
• about 142 g Spinach, chopped
• 2 tbsp Vegetable oil
• 1 tsp Salt
• 1/2 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure 1.5 cups of brown or green lentils into a fine-mesh sieve and rinse them under cold running water until the water runs clear. Set the rinsed lentils aside.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stovetop over medium heat (about 175°C / 175°C). Add 2 tablespoons of vegetable oil and let it heat for about 30 seconds until it shimmers.
3. 3Add the 1 large chopped onion to the hot oil. Cook, stirring occasionally, for 5 minutes, or until the onion pieces look soft and translucent.
4. 4Add the 4 cloves of minced garlic and 1 tablespoon of grated ginger to the pot. Cook for 1 minute, stirring constantly, until you can smell their fragrance.
5. 5Stir in the 3 medium diced tomatoes, 2 teaspoons of curry powder, and 1/2 teaspoon of turmeric powder. Cook for 5 minutes, stirring often, until the tomatoes begin to break down and the spices are fragrant.
6. 6Add the rinsed 1.5 cups of lentils and 6 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, place a lid on the pot, and let it simmer gently for 30-40 minutes, or until the lentils are tender and have absorbed most of the liquid.
7. 7Add the about 142 g of chopped spinach to the pot. Stir it into the hot stew and cook for 2 minutes, or until the spinach leaves have wilted.
8. 8Stir in 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste the stew and add more salt or pepper if needed. Serve the Kenyan Lentil Stew hot.

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