- Allergic Living - http://allergicliving.com -

Curried Red Lentil Stew


Serves 4-6

Free of: All top allergens except optional mustard, and gluten-free



  1. In a large sauté pan, heat oil over medium heat. Add onions, carrots and celery. Cook, stirring often, 4-6 minutes.
  2. Add chili peppers, garlic and ginger, stir to combine and cook for 4 minutes. Stir in turmeric and lentils. Reduce heat to simmer.
  3. In a separate pan, over medium heat, toast dry spices together, stirring often for 3-4 minutes. Remove from heat to spice grinder. Grind into a fine powder.
  4. Add spice mix to vegetables along with stock, salt and pepper.
  5. Bring to a boil, then reduce heat to a simmer and cook until lentils are tender (15-18 minutes).

Note: Great served with rice on its own. Or make as a side dish.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order an issue or to subscribe, click here [2].

© Copyright AGW Publishing Inc.