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meatless monday: cliantro lentil stew

Posted on September 26th, 2011  |  9 Comments

It’s a little chillier in these parts lately and I guess the weather was just telling me I needed to make something warm. I did. It was nice.

Even though I’ve only posted one other meatless monday meal, I’m really on board with this idea. I’m not against eating animals for humane reasons, though I prefer to eat humanely killed animals (is that really possible?) I am however, opposed to eating meat that has been tampered with both before and after slaughter. No, it is not okay with me for anyone to put hormones in my meat, food coloring, or ground up bone parts. I am extremely picky about what the animals I eat, ate, as well as their living conditions. Call me crazy but living in a cage all your life, or centimeters from other beings at all times would drive me mad, increase my stress level through the roof and cause a real negative vibe all throughout my body, and I’m pretty sure there isn’t a stress blood barrier surrounding my muscles.. see where I’m going here? Being subject to constant stress and disgraceful living conditions has got to have an effect on an animal’s body. And we are eating them for nourishment? Hmm.. doesn’t really make sense to me. This is why I choose to eat less meat. This and the ones I would eat are expensive, so I opt meatless most days.

It’s not that hard. Especially when you can deliver on flavor and satisfaction without dealing with any of that mumbo jumbo above.

Enter lentils.

Protein and fiber packed, this superfood is a perfect meat substitute. Available stress free at most supermarkets, lentils are a staple in my kitchen and hopefully will soon be in yours.




Cilantro Lentil Stew

makes 6-8 servings

2 c. dried lentils

8 c. filtered water

1 1/2 tsp ground cumin

1/2 tsp ground cinnamon

1 tsp garlic powder

1 tsp onion powder

1 tsp garam masala

1/4 tsp red pepper flakes

1 tsp paprika

1 tsp chili en adobo sauce

3 carrots

3 celery stalks

1 onion

3 tomatoes

1 bunch of cilantro

10 small cloves garlic

In a large dutch oven, heat 2 Tbsp evoo over medium heat, add chopped carrots, onions and celery. After 2-3 minutes add spices and tomatoes and cook on lower heat for an additional 10-20 minutes.

Meanwhile bring a pot of water to a boil, once boiling add lentils. Bring to a boil again and then drain liquid. Add more water and bring to a boil again. Drain liquid and add cooked lentils to dutch oven.

In the food processor, add 1 bunch of cilantro, 10 garlic cloves and 1 Tbsp of olive oil. Mix until finely chopped, add to dutch oven.

Combine all the ingredients throughly, then add ~8 cups of water.

Bring to a boil and lower heat. simmer for at least 30 minutes and then until ready to serve.

Enjoy with crusty bread.

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9 Responses

  1. Lauren says:

    Hi Lauren- Just found your blog (I always have to check out other “Laurens) and am looking forward to reading through it! From what I’ve seen, we definitely like a lot of the same foods!
    I’ve been doing meatless Monday (which is sometimes Tuesday) for a while now. My husband used to dread the idea, but now he likes it too! The stew looks delicious!!

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  7. You should go over to Better With Veggies (http://betterwithveggies.com) and link this up on her site today! Her ingredient of the day is Lentils! :)

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