Caramelized vegetable lentil stew (for a rainy day)
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Date: 2026-10-28
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Comments and reviews: 20
ShadeSlayer1911
What I love about your recipe here is that you're not giving precise measurements, but you're telling us guidelines for how much of each thing to add. Sometimes, I find that a recipe is needlessly bogged down by precise measurements, especially since each person is going to be making a different amount of food. Sometimes, precise measurements are necessary, such as in baking (I think, and probably some fine dining. But this is a stew.
I also appreciate you bringing up alternatives, giving room for people to try different things. There's hardly any reason for a recipe to be so rigid, especially stew. It's food.
And you give reasons for why you give a certain instruction. Like leaving the carrots and potatoes in larger chunks because you don't have meat for this recipe.
It's simple enough recipe for anyone to follow, it gives a lot of room for it to be elevated as well as room for it to be even simpler. It's not overly complicated or bogged down by unnecessary steps or precision.
You've given me some ideas for my own lentil stew. Thank you.
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What I love about your recipe here is that you're not giving precise measurements, but you're telling us guidelines for how much of each thing to add. Sometimes, I find that a recipe is needlessly bogged down by precise measurements, especially since each person is going to be making a different amount of food. Sometimes, precise measurements are necessary, such as in baking (I think, and probably some fine dining. But this is a stew.
I also appreciate you bringing up alternatives, giving room for people to try different things. There's hardly any reason for a recipe to be so rigid, especially stew. It's food.
And you give reasons for why you give a certain instruction. Like leaving the carrots and potatoes in larger chunks because you don't have meat for this recipe.
It's simple enough recipe for anyone to follow, it gives a lot of room for it to be elevated as well as room for it to be even simpler. It's not overly complicated or bogged down by unnecessary steps or precision.
You've given me some ideas for my own lentil stew. Thank you.
reply
MattBellzminion
I make lentil soups and enliven them with a generous amount of fresh lemon or lime juice, added after the soup is cooked and cooled off a bit (the better to preserve the Vitamin C. Vitamin C also makes the lentil's non-heme iron more bioavailable, and the combination is delicious -- one of innumerable instances in which what is healthy elicits a perception of yumminess. I've long thought of lentils (I prefer the brown variety) as vegan ground beef. It's certainly healthier and safer to eat these days, as Trump enabled the importation of some 300, 000 tons of Argentinian meat that the Chinese govt. rejected on health & safety grounds.
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I make lentil soups and enliven them with a generous amount of fresh lemon or lime juice, added after the soup is cooked and cooled off a bit (the better to preserve the Vitamin C. Vitamin C also makes the lentil's non-heme iron more bioavailable, and the combination is delicious -- one of innumerable instances in which what is healthy elicits a perception of yumminess. I've long thought of lentils (I prefer the brown variety) as vegan ground beef. It's certainly healthier and safer to eat these days, as Trump enabled the importation of some 300, 000 tons of Argentinian meat that the Chinese govt. rejected on health & safety grounds.
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jakoblarok
Yo, sir! Good video - but don't give up on the hulled-red lentils just yet (maybe just refrain from using them when you want them to stay intact. I eat masoor dal almost daily (20-25 days a month) as my high-fiber, high-protein staple. I started with traditional SouthAsian recipes, but they're so adaptable! With only salt and acid, they have a hearty flavor, like mashed potatoes with white pepper! They are an excellent mash replacement for casseroles, can be thinned into a potage, can be used as a thickener for other soups. But yeah, when i make lentil soup, i definitely use a lot of unhulled lentils for texture
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Yo, sir! Good video - but don't give up on the hulled-red lentils just yet (maybe just refrain from using them when you want them to stay intact. I eat masoor dal almost daily (20-25 days a month) as my high-fiber, high-protein staple. I started with traditional SouthAsian recipes, but they're so adaptable! With only salt and acid, they have a hearty flavor, like mashed potatoes with white pepper! They are an excellent mash replacement for casseroles, can be thinned into a potage, can be used as a thickener for other soups. But yeah, when i make lentil soup, i definitely use a lot of unhulled lentils for texture
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sophie____
Anyone got the ingredients list I don't wanna buffer through the whole video again
Edit: alright I did it myself:
- 710ml boiling water
- 14g porcini
- olive oil
- 2-3 white onions (sliced)
- 2 star anise
- 1 whole head of garlic (peeled, crushed)
- 3 sticks of whole celery (minced)
- 2 red chillis (minced)
- 4 carrots (chunks)
- 55g butter
- tomato paste
- brandy (optional)
- 450g red lentils
- 900g waxy potatoes
- 10 sprigs thyme
- 2 bay leaves
- zest of orange
- soy sauce
- frozen peas
- 2 heaped tbsp greek yogurt
- smoked paprika
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Anyone got the ingredients list I don't wanna buffer through the whole video again
Edit: alright I did it myself:
- 710ml boiling water
- 14g porcini
- olive oil
- 2-3 white onions (sliced)
- 2 star anise
- 1 whole head of garlic (peeled, crushed)
- 3 sticks of whole celery (minced)
- 2 red chillis (minced)
- 4 carrots (chunks)
- 55g butter
- tomato paste
- brandy (optional)
- 450g red lentils
- 900g waxy potatoes
- 10 sprigs thyme
- 2 bay leaves
- zest of orange
- soy sauce
- frozen peas
- 2 heaped tbsp greek yogurt
- smoked paprika
reply
xertoran9893
If you’re thinking about making this try it!
Made this today, it’s really good.
I made a completely vegan version by substituting butter and creme with vegan alternatives.
I also made the following changes based on what I had or could get on short notice.
I used dried Shiitake mushrooms and later added dried mushroom powder aswell. Also used Grapefruit zest, brandy, half brown half red lentils and dried peas. Finished with a bit of miso paste, redwine and vinegar.
Much love!
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If you’re thinking about making this try it!
Made this today, it’s really good.
I made a completely vegan version by substituting butter and creme with vegan alternatives.
I also made the following changes based on what I had or could get on short notice.
I used dried Shiitake mushrooms and later added dried mushroom powder aswell. Also used Grapefruit zest, brandy, half brown half red lentils and dried peas. Finished with a bit of miso paste, redwine and vinegar.
Much love!
reply
ishtar_puyotet
i was cooking this and after a 30 minute simmer the potatoes were still too hard, so i put it back on the heat and went to pick my laundry up and when i came back i realized i forgot to turn on the smoke vent and the steam from the pot spread in the whole kitchen and just when i returned the fire alarm went off so the entire dorm had to evacuate. the firefighters turned it off and ill spend the next couple of weeks nervously checking my mailbox 4 times a day
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i was cooking this and after a 30 minute simmer the potatoes were still too hard, so i put it back on the heat and went to pick my laundry up and when i came back i realized i forgot to turn on the smoke vent and the steam from the pot spread in the whole kitchen and just when i returned the fire alarm went off so the entire dorm had to evacuate. the firefighters turned it off and ill spend the next couple of weeks nervously checking my mailbox 4 times a day
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AppliedCryogenics
Lately I've been going crazy putting Vietnamese nam pla (fermented fish sauce) in everything that I want to increase the meatiness of, and It's hugely effective. I Believe it's due to a high glutamic acid content, so basically it's roundabout MSG. Tomatoes, mushrooms, celery juice, and soy sauce all have it too, if I'm remembering correctly, and they bring more to the party than just savoriness, so that's good.
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Lately I've been going crazy putting Vietnamese nam pla (fermented fish sauce) in everything that I want to increase the meatiness of, and It's hugely effective. I Believe it's due to a high glutamic acid content, so basically it's roundabout MSG. Tomatoes, mushrooms, celery juice, and soy sauce all have it too, if I'm remembering correctly, and they bring more to the party than just savoriness, so that's good.
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adamfrank5510
This wasn't very good. Caramelizing the onions at the beginning ended up contributing very little flavor. If I made this again, I'd rather just sweat them and maybe add caramelized onion as a garnish at the end. I also wouldn't add the flour, it basically turned everything into a paste by the time the lentils were done. I'd also boil the lentils separately since they took almost an hour to cook.
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This wasn't very good. Caramelizing the onions at the beginning ended up contributing very little flavor. If I made this again, I'd rather just sweat them and maybe add caramelized onion as a garnish at the end. I also wouldn't add the flour, it basically turned everything into a paste by the time the lentils were done. I'd also boil the lentils separately since they took almost an hour to cook.
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Adwaondwap01
The Philippines has a really good bean stew called ginisang munggo It’s flavored mostly by dried fish or small dried shrimps and an optional topping of pork crackling. I think you would really like it, most recipes are thickened by simmering or with coconut milk but our family cooks it as a bean soup/stew by adding water or skipping the evaporation part.
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The Philippines has a really good bean stew called ginisang munggo It’s flavored mostly by dried fish or small dried shrimps and an optional topping of pork crackling. I think you would really like it, most recipes are thickened by simmering or with coconut milk but our family cooks it as a bean soup/stew by adding water or skipping the evaporation part.
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biswajeetXiom
So here is a recipe you can trying next time you make chicken roast some chana dal in oil drop in your grounded whole spices tomato onion ginger garlic curry leaves
Roast them lightly make sure your dal isn't brown and then blend it with some water and then drop it in the chicken and boom that's a mouth orgasm that you will swallow
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So here is a recipe you can trying next time you make chicken roast some chana dal in oil drop in your grounded whole spices tomato onion ginger garlic curry leaves
Roast them lightly make sure your dal isn't brown and then blend it with some water and then drop it in the chicken and boom that's a mouth orgasm that you will swallow
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matic-made-it
Most of these VPN services don’t do much in terms of privacy. Norton, PIA, Express and the like. They’re really only useful for exclusive content and even then I’d just use Firefox’ new built in VPN or ProtonVPN, which I’d actually trust (but still not in terms of privacy, you’re still just as trackable)
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Most of these VPN services don’t do much in terms of privacy. Norton, PIA, Express and the like. They’re really only useful for exclusive content and even then I’d just use Firefox’ new built in VPN or ProtonVPN, which I’d actually trust (but still not in terms of privacy, you’re still just as trackable)
reply
cleeeeeeeepster
After seeing this video, I made a similar version with what I had in the fridge. No carrots, but white cabbage instead, deglazed the onions etc. with white wine and used brown lentils instead of red ones. It was absolutely delicious! And yoghurt makes almost anything taste better! Thanks for sharing: )
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After seeing this video, I made a similar version with what I had in the fridge. No carrots, but white cabbage instead, deglazed the onions etc. with white wine and used brown lentils instead of red ones. It was absolutely delicious! And yoghurt makes almost anything taste better! Thanks for sharing: )
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VocalMabiMaple
One thing I've been using as a salt/flavor bomb lately is marmite/vegemite. I use them almost interchangeably, with an intuitive understanding of why one matches the dish, but not another that I can't quite explain. It's a good ingredient!
Try throwing some in a lentil or a soup if you havent yet
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One thing I've been using as a salt/flavor bomb lately is marmite/vegemite. I use them almost interchangeably, with an intuitive understanding of why one matches the dish, but not another that I can't quite explain. It's a good ingredient!
Try throwing some in a lentil or a soup if you havent yet
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agentsmith1920
These red lentils you used looks like what's called as Masoor daal. You want the Toor Daal which is the one of the most popular lentils in India and it holds it's shape better. If you want to make it more chunky then you want also add a bit of chana (chickpea) lenti (it's not the same as chickpeas.
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These red lentils you used looks like what's called as Masoor daal. You want the Toor Daal which is the one of the most popular lentils in India and it holds it's shape better. If you want to make it more chunky then you want also add a bit of chana (chickpea) lenti (it's not the same as chickpeas.
reply
brianartillery
I'd make it - minus the chillies; that would be the only thing I would taste in that. Doesn't matter how tiny an amount of chilli is in something, for me (and my late father) it drowns out the taste of everything else in a dish, and then lingers for ages afterwards.
Annoying, but easy to avoid.
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I'd make it - minus the chillies; that would be the only thing I would taste in that. Doesn't matter how tiny an amount of chilli is in something, for me (and my late father) it drowns out the taste of everything else in a dish, and then lingers for ages afterwards.
Annoying, but easy to avoid.
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birdinasuit
This looked phenomenal, so I attempted to make it.
Ended up with a gritty, pale-coloured mass with overcooked everything except undercooked potatoes and carrots.
I think I'll just stick to pressure cooker chili, dawg, I'm not cut out for this cooking shit how do you mess up stew.
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This looked phenomenal, so I attempted to make it.
Ended up with a gritty, pale-coloured mass with overcooked everything except undercooked potatoes and carrots.
I think I'll just stick to pressure cooker chili, dawg, I'm not cut out for this cooking shit how do you mess up stew.
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JavaRivers
I like to see how almost all the ingredients are long lasting. It's predominantly roots and dried vegetables, plus some butter and frozen peas. I've got a small fridge and only get to make grocery runs every 3 weeks, so I'm definitely adding this to my repertoire!
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I like to see how almost all the ingredients are long lasting. It's predominantly roots and dried vegetables, plus some butter and frozen peas. I've got a small fridge and only get to make grocery runs every 3 weeks, so I'm definitely adding this to my repertoire!
reply
___InvalidUsername
This process reminds me of how i make my vegan shepherd's pie. If ever you need to bulk up this quantity or want to change up your leftovers of this, just put the lentil stew into a casserole dish and top it with a layer of mashed potato and VOILA!
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This process reminds me of how i make my vegan shepherd's pie. If ever you need to bulk up this quantity or want to change up your leftovers of this, just put the lentil stew into a casserole dish and top it with a layer of mashed potato and VOILA!
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hawkatsea
I learned (the not-so-hard way) that bean/lentil stews in the freezer is perfect for hurricane season. If the power goes out and you must start thawing food and don't have electricity/gas for reheating, they're super tasty as dips for crackers or bread.
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I learned (the not-so-hard way) that bean/lentil stews in the freezer is perfect for hurricane season. If the power goes out and you must start thawing food and don't have electricity/gas for reheating, they're super tasty as dips for crackers or bread.
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jessicaheger1880
It's so weird how carnists are obsessed with meaty flavor, which the rest of us refer to by is more accurate name, umami. Mushrooms don't taste meaty; both mushrooms and animal corpse flesh taste umami. Flavor profiles need not be meat-centric.
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It's so weird how carnists are obsessed with meaty flavor, which the rest of us refer to by is more accurate name, umami. Mushrooms don't taste meaty; both mushrooms and animal corpse flesh taste umami. Flavor profiles need not be meat-centric.
reply
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