Curried Lentil Stew with Lemon Balm Raita Indian Recipe

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Curried Lentil Stew with Lemon Balm Raita

 

Stock:

2 large onions, coarsely chopped

1 leek, coarsely chopped

2 large carrots, coarsely chopped

1 large bulb fennel, coarsely chopped

3 stalks celery, coarsely chopped

1 zucchini, peeled and coarsely chopped

1 yellow squash, peeled and coarsely chopped

1 green apple, coarsely chopped

4 quarts cold water

8 whole peppercorns

1 bay leaf

1 stalk lemongrass, bent

1 orange, halved

 

In a large stockpot, combine the onions, leek,

carrots, fennel, celery, zucchini, squash, apple, and

water. Bring to a boil.

Add the peppercorns, bay leaf, and lemongrass. Lower

the heat, cover, and simmer gently for 2 hours.

Squeeze the orange juice into the stock, then add the

two halves. Turn off the heat; let the orange sit for

15 minutes.

Strain the stock into a container, leave to cool, then

cover and refrigerate.

 

Lentils:

 

1 teaspoon fennel seed

1/4 teaspoon cumin seed

2 allspice berries

1 tablespoon coriander seeds

4 cloves

1 teaspoon turmeric

1/4 teaspoon cayenne

2 tablespoons olive oil

1 carrot, coarsely chopped

1 leek, coarsely chopped

1 jalapeno chili, seeded and cut into 1/4-inch dice

1 quart lentils

1 quart vegetable stock

1/2 cup walnut pieces, toasted

1 pear or substitute apple, cored and cut into

1/4-inch dice

salt to taste

1 cup plain yogurt

3 tablespoons chopped lemon balm or chopped mint and

the grated rind of 1 orange

 

In a skillet, toast the fennel, cumin, allspice,

coriander, and cloves. Grind the spices in a spice

grinder. Transfer to a bowl and add the turmeric and

cayenne; set aside.

In a large flameproof casserole over medium heat, heat

the olive oil. Add the carrot, leek, and chili pepper.

Cook, stirring often, for 5 minutes. Add all the

spices to the pot. Cook over low heat, stirring often,

for 5 minutes.

Add the lentils, stock, and walnuts. Bring to a boil

and lower the heat. Simmer the stew, stirring often,

for 1 hour. Add more stock during cooking, if

necessary. The lentils should be soupy.

Add the diced pears; turn off the heat, and let the

stew sit for 10 minutes. Add salt, to taste.

In a bowl stir the yogurt with lemon balm or mint

mixture. Serve the soup with a spoon ful of the yogurt

mixture.

Serves 4.

 

 

 

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