Red Lentil Stew with Dates and Cumin

A vegetarian stew featuring sweet dates, sour tamarind, and warm freshly ground cumin seeds served with flatbread and fresh mint.

Vegetarian Healthy Stew Lentils High Fiber

Estimated Nutrition

Calories

456

kcal / serving

1824 kcal total

Carbs

81.2g

per serving

324.7 g total

Fat

6.1g

per serving

24.5 g total

Protein

19.2g

per serving

76.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tamarind Paste

Fruits

100

Medjool Date

finely chopped

handful

Pomegranate Seeds

to serve

GrainsCereals

piece

Flatbread

to serve

LegumesPulses

250

Red Lentils

washed

Liquids

900

Vegetable Stock

NutsSeeds

tbsp

Cumin Seed

clove

Garlic

crushed

piece

Bay Leaf

stalk

Mint

fresh, to serve

OilsFats

Olive Oil

Vegetables

0.5

piece

Onion

finely diced

Ginger

grated

bunch

Watercress

to serve

Method

Dry fry the cumin seeds in a frying pan until fragrant.

Grind the seeds until smooth using a blender or pestle and mortar.

Heat oil in the pan and sauté onion and garlic for four minutes.

Add ginger and cook for two additional minutes.

Add lentils, ground cumin, bay leaves, stock, and tamarind paste.

Bring to a boil then simmer for 30 minutes until lentils soften.

Stir in the chopped dates five minutes before the end of cooking.

Serve topped with pomegranate and mint with watercress and flatbreads.