A Simple Stew

I wanted to eat tofu and noodles today and went to buy tofu after school, but the lady in the shop told me they were out of tofu and they’ll get more on Friday. So instead of tofu and noodles I made bean and lentil stew and ate it with couscous (and learnt that white plate isn’t the best for taking picture of couscous). You can use kidney beans, brown beans, navy beans or whatever beans you like to make this stew. We buy dried beans and cook them, but canned beans can be used too.

Bean and Lentil Stew

2 tbsp oil
1 tsp cumin
0,5 tsp ground coriander
1 onion
2 garlic cloves
some chili (optional)
1 big carrot
0,5-1 red bell pepper
1 can crushed tomatoes (garlic flavoured is good)
4 dl water
2 dl red lentils
4 dl beans
salt, pepper
1 tsp parsley
1 tsp basil
1 tsp brown sugar, honey or other sweetener

Chop the onion coarsely and mince the garlic. Cut the carrot and bell pepper to small cubes. Heat the oil in a pot and fry cumin and coriander for half a minute. Add onions, garlic and chili (if you use it) and sauté few minutes. Add carrot and bell pepper, sauté couple of minutes. Add crushed tomatoes and water and bring to boil. Put the lentils to the boiling liquid and simmer 5 minutes. Add the beans and herbs and simmer 15 more minutes. Season with salt (I use herb salt), freshly ground black pepper and sweetener.


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