Hot & Sour Syrian-Style Lentil Stew Recipe

Hot & Sour Syrian-Style Lentil Stew

Ingredients

500g dried red lentils
1 onion
500g potatoes
300g carrots
2 lemons
4 garlic cloves
A thumb of ginger
A thumb of turmeric
2 chillies
1 vegetable stock cube
1 tsp coriander seeds
4 bake at home petit pains
A handful of flat leaf parsley

Prep: 20 mins | Cook: 35 mins

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Method

1. Tip the lentils into a bowl. Cover with water. Set aside.

2. Peel the onion, potatoes and carrots. Roughly chop them. Using a vegetable peeler, peel the rind off 1 lemon, removing as much white pith as possible. Peel and grate the garlic, ginger and turmeric (see our tip about avoiding stains). Finely slice the chillies, removing the seeds and pith for less heat.

3. Set a large pan on a medium heat. Add 2 tbsp oil and the onion. Fry for 3-4 mins, stirring often, till glossy. Add the potatoes and carrots. Fry for 5 mins, till the veg start to look glossy. If they stick, add a splash of water to loosen them.

4. Add the lemon peel, garlic, ginger, tumeric and chillies to the pan along with the coriander seeds. Season with salt and pepper. Fry, stirring regularly, for 2 mins till pan smells fragrant. Meanwhile, fill and boil the kettle.

5. Drain the lentils, then add them to the pan. Tip in the vegetable stock powder. Add 1½ ltrs water. Pop on a lid, bring to the boil then turn the heat down. Simmer for 25 mins, stirring ocassionally, till the stew has thickened and the lentils are tender. If should be thick and chunky but still a little soupy. If it seems too dry, add extra water while it cooks.

6. Meanwhile, bake the petit pains following the instructions on the packet.

7. Remove any chunks of lemon peel you can see. Squeeze in a little juice from the zested lemon. Roughly chop the parsley leaves and stalks. Stir them into the stew. Taste and add more lemon juice, salt or pepper, if needed. Ladle into bowls and top with a slice of the remaining lemon to serve.

8. Stain-free prep
Turmeric can stain everything it touches. Protect your clothes with an apron and wash your chopping board and hands straight away.