Potato-Lentil Stew

In colder temperatures, a hearty bowl of stew becomes the ultimate source of comfort, ensuring you stay snug and content. Our delightful Potato-Lentil stew not only provides warmth that's perfect for chilly days but also offers a nutritional boost, packed with protein and fiber. Infused with the exquisite flavors of our Horn of Africa spice blend, this recipe is as effortless to prepare as it is delicious, coming together in a single pot in less than 30 minutes, utilizing ingredients readily available in your kitchen. Enjoy the serene experience of savoring this dish, as the Horn of Africa blend enhances the natural flavors of potatoes and red lentils, making every bite delicious. Serves 4-6

INGREDIENTS

Aromatics + Cooking Oil:
2 tablespoons Cooking Oil of choice
1 medium Yellow Onion, diced
½ Green Bell Pepper, diced
½ Red Bell Pepper, diced

Fresh + Dried Seasonings:
½ tablespoon Pure Kosher Salt, or to taste
2 teaspoons Horn of Africa Spice Blend, or to taste
3 cloves of Garlic, minced

For stewing + thickening:
1 medium (5oz /140g) Tomato, chopped

Potatoes, Lentils, & Cooking Liquid:
3 medium Yukon Gold or White Potatoes
1 cup (190g) split Red Lentils, washed and drained
4 cups (960ml) Filtered Water

For serving:
1 handful chopped Cilantro/Coriander Leaves (optional)
4-6 servings of Cooked Rice or any Bread of choice (optional)

MISE EN PLACE

Cook 2 cups of rice following your rice cooker's instructions and keep it warm until you're ready to serve. (Optional.)
Gather and measure seasonings. Place kosher salt, Horn of Africa spice blend, and minced garlic in a small bowl and set it aside.
Gather and prepare aromatics. Dice the onion and bell peppers and put them in a large, heavy-bottomed pot with a well-fitting lid. Add 2 tablespoons of cooking oil and place the pot on the stove top until you're ready to cook.
Wash and chop tomato (or blend in a food processor). Set aside.
Peel and cut potatoes. Peel and cut each potato in half. Then, quarter each half and place them in a large bowl. Add cold water to submerge the potatoes until you're ready to use them. This helps prevent the potatoes from browning or oxidizing.
Wash lentils and measure cooking liquid. Measure 4 cups of water and set it aside. Place the lentils in a fine-mesh sieve, gently massage and rinse them under cold running water until the water runs clear, and then set them aside to drain.

COOKING INSTRUCTIONS

Sweat the aromatics. Turn your stove on medium-high heat and begin to mix the aromatics with the oil. Once the pot is hot and the oil starts to sizzle, the onions and bell peppers will naturally release their juices. Keep stirring continuously and sweat the aromatics until the juices have evaporated. This process is complete when the onions become soft and translucent without any browning.
Add all the fresh and dried seasonings and keep stirring until they become fragrant, this should take about 1 minute.
Add the chopped tomatoes and stir while scraping up any bits from the bottom of the pot. Cook until the tomatoes have broken down and their juices have evaporated to enhance the flavors and create a thick paste that will help thicken the stew.
Drain the potatoes and add them to the pot, then introduce the lentils along with 4 cups of water.
Bring stew to a boil and remember to gently stir it from time to time.
Reduce the heat to medium, cover the pot with a lid, and simmer for 15 minutes. Please set a timer for 15 minutes and allow the stew to cook without any disturbance.
Gently stir, taste, and adjust the salt to your preference. By this point, the lentils should be fully cooked and may begin to lose their shape and break apart.
Check potatoes for doneness. You will know when the potatoes are done when you can pierce them with a fork, and it'll easily go through. (If not, cover and keep simmering until potatoes are done.)
Turn off the heat and let the stew rest for at least 5 minutes before serving.
Serve the stew on a bed of rice or with your choice of bread.