Kenyan Lentil Stew (Kama)

Ingredients

• 1.5 cups Brown Lentils
• 2 medium Potatoes
• 2 medium Carrots
• 1 medium Onion
• 2 cloves Garlic
• 2 tbsp Tomato Paste
• 4 cups Vegetable Broth
• 1 tsp Cumin
• 1 tsp Coriander
• 0.5 tsp Turmeric
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 tbsp Vegetable Oil

Instructions

1. 1Measure 1.5 cups of brown lentils into a fine-mesh sieve and rinse them under cold running water until the water runs clear. Set aside.
2. 2Peel and cut 2 medium potatoes into 1/2-inch cubes. Peel and cut 2 medium carrots into 1/2-inch cubes. Peel and dice 1 medium onion. Peel and mince 2 cloves of garlic.
3. 3Heat 1 tablespoon of vegetable oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the diced onion and minced garlic and cook, stirring often, for 5-7 minutes, or until the onion is softened and translucent.
4. 4Add 2 tablespoons of tomato paste, 1 teaspoon of cumin, 1 teaspoon of coriander, and 0.5 teaspoon of turmeric to the pot. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Add the rinsed 1.5 cups of brown lentils, the cubed 2 medium potatoes, the cubed 2 medium carrots, and 4 cups of vegetable broth to the pot. Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
6. 6Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the lentils and vegetables are tender when pierced with a fork. Stir occasionally to prevent sticking.
7. 7Serve the Kenyan Lentil Stew hot.

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