Cook4me+ Spiced Lentil Stew

Cook4me+ Spiced Lentil Stew

Complete Meal

  • 4

    Number of People

  • Cheap

    Cost

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 2 tbsp. olive oil
  • 1 onion, finely chopped
  • 1 red capsicum, finely chopped
  • 6 button mushrooms, finely chopped
  • 3 cloves of garlic, chopped
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 cup Puy French style green lentils
  • 1 chipotle chilli in adobo sauce, finely chopped and 1 tbsp. of the sauce
  • 330ml ml of beer
  • 1 400g can crushed tomatoes
  • 1 cup of vegetable stock
  • 400g Greek yoghurt
  • 1 red onions, finely sliced
  • 1 tsp. sugar
  • 2 tsp. white vinegar
  • 1 small handful each of mint and coriander
  • 1 avocado, quartered
  • Flat bread (like pita), to serve
  • Salt and pepper

Preparation

For the strained yoghurt, line a sieve with a double layer of muslin or two clean Chux cloths and place over a large bowl. Pour in the yoghurt an bring the sides of the cloth together and twist, then tie with a rubber band. Refrigerate overnight. Discard the liquid that has gathered at the base of the bowl and store the labne in an airtight container in the fridge until ready to use. This is optional, alternatively just stew with unstrained yoghurt.

Heat the Cook4Me + on the sear mode, add oil and sauté onion and capsicum for 5-7 minute to soften, season with salt and pepper. Now add the mushrooms and garlic and cook for a further 3 minutes, stirring regularly. Add the spices followed by chipotle in adobo sauce and then add the lentils and coat in the mixture. Add the beer and bring to the boil then add the tomatoes and the stock. Lock the Cook4Me+ and cook under pressure for 15 minutes or until thick and rich and the lentils have softened.

Place the onion, sugar, vinegar and good pinch of salt in a large bowl. Mix together and set aside to allow the onion to pickle for 10–15 minutes.

Serve lentil stew in shallow bowls. Garnish with a dollop of labne, herbs dressed in a little oil and pickling liquid and bread.

Recipe by Justine Schofield

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