There’s been a bag of red lentils languishing at the back of my cupboard for months, ever since my disastrous attempt at Baked Rice. I’ve used countless (well two or three) bags of puy lentils over the course of the year but those red lentils were in danger of becoming long term lurkers. This week I decided that they needed to leave the cupboard and find their way into the pot.
The World Vegetarian Cookbook offered an option to use all my leftover lentils and the Herbed Lentil Stew I chose to make only required me to buy one ingredient, fresh spinach, everything else was already in my kitchen. This was really easy to make and, while cooking took around an hour and a half, preparation took next to know time; it would have taken longer if I’d needed to chop the coriander and crush the garlic but I was cheating a little and using them in ready prepared form. I skipped using the potatoes, the instructions regarding them were vague to say the least and once I got to the mention of them it sounded like I should have cooked them along with the lentils ahead of adding them to the spinach and onion mix. The recipe was also a little muddled on what it’s ingredients should be; the ingredients list stated cayenne pepper, which I used, but the method stated black pepper and made no mention of cayenne.
Despite not being as well written as it could have been the stew itself turned out reasonably well. It was certainly filling and was tasty enough, though it wasn’t as good reheated as it was cooked fresh. Not something I’ll be in a rush to cook again but not something I’d rule out either.
3 out of 5 for ease of cooking and clarity of instructions (if it wasn’t so easy it would be scoring less).
3 out of 5 for tastiness.