Ingredients
Scale
- 2 tablespoons butter
- 4–5 shallots (or 1 medium yellow onion), sliced
- a hefty pinch of sugar
- 2 tablespoons olive oil
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 2 large garlic cloves, minced
- 1 heaping tablespoon tomato paste
- 1 teaspoon harissa
- 1 teaspoon smoked paprika
- 2 teaspoons garam masala
- 1 teaspoon coriander
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1–1/2 cups lentils
- 3 cups low-sodium vegetable broth
- 3 cups water
- salt and pepper, to taste
- 1 teaspoon balsamic or red wine vinegar
Instructions
- In a large heavy-bottomed pot, melt the butter until foaming. On medium-low heat, add the shallots and sugar and saute, stirring occasionally, until the shallots have caramelized, about 20-25 minutes.
- Add the oil. Stir in the carrots, celery and garlic, and saute for 3-5 minutes, until the garlic has softened slightly. Add the tomato paste, harissa, smoked paprika, garam masala, coriander, cinnamon and cayenne. Cook for an additional 2-3 minutes, until the spices are fragrant and have darkened slightly.
- Add the lentils, vegetable broth, and water, stirring the bottom of the pot to scrape up any browned bits. Increase the heat and bring the stew to a boil, then reduce the heat to a bare simmer and cook the lentils for 20-25 minutes. Add salt and pepper to taste, and stir in the vinegar, then serve.
Notes
Adapted from Well + Good