Lentil Stew Bowl
Lentil Stew Bowl
Directions
- Heat a large pot or Dutch oven over medium heat. Add the vegetable oil, onion, carrot, celery, garlic, ginger, and serrano pepper. Cook for 6-8 minutes, or until lightly browned and very aromatic. Stir in the turmeric, cumin, and paprika, and cook for an additional minute.
- Add the crushed tomatoes, green lentils, bay leaf, water, Knorr Professional Caldo de Vegetales, salt, black pepper, and lemon juice. Bring to a simmer and cook, covered, for 1 hour.
- Assemble the bowls with cooked brown rice, lentil stew, diced avocados, a drizzle of harissa mayo, and some fresh cilantro
TIP: Add a splash of lemon juice at the end to brighten the flavors of the stew.
Ingredients
- 2 onion(s)
- 3 Carrots
- 3 stalks celery
- 5 garlic, clove(s)
- 3 ginger, root
- 1 pepper(s), serrano
- 3 tbsp. oil, vegetable
- 1 tsp. turmeric
- 1 tsp. cumin
- 1 tsp. paprika
- 1 15 oz. tomato(es), canned crushed
- 3 cups lentils, green, cooked
- 2 bay leaves
- 6 cups water
- 1 tbsp. Knorr® Professional Caldo de Vegetales
- 1 tsp. salt
- 1/2 tsp. Black Pepper
- 1 tbsp. lemon juice
- 2 avocado(s)
- 10 cups rice, brown, cooked
- cilantro, fresh, for serving
Harissa Mayo
Directions
- Whisk together the Hellmann's Vegan mayonnaise, harissa, and lemon juice in a small bowl.
Ingredients
- 1 1/2 cup Hellmann's® Heavy Duty Vegan Mayonnaise
- 1 tbsp. harissa, prepared
- 1 tbsp. lemon juice