Opera Singer in the Kitchen

Artistry in Food, Music, and Life

Red-Split Lentil Stew with Fried Onions

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Last night was the first night that Michigan received its first snow and it was my FIRST time to drive in snow. Actually my hubby and I have been bantering back and forth about when thw first snowfall would be. Weather forecast reported snow for Thanksgiving, but we did not see any! The irony though, even more so, was that Houston received snow today! The many years I lived in Texas, I hardly saw any snow, but when I left, it started snowing. I don’t get it but it is cool for the Texans.
Seeing that it was a cold day, I really craved something warm and hearty. I have grown up eating all kinds of beans all the time, but I do not think I ever prepared them myself. Well, my hubby had a dress rehearsal tonight in Detroit for The Messiah this Saturday, so I decided to make dinner for myself. This meal took me a total of 30 minutes to prepare! It was so relieving not having to soak red split lentils because they cook so quickly. The great thing about this recipe is that it is a complete meal. It has a protein, a complex carb, and veggies.
Today marks a great day. 32 days ago I decided to follow a Vegan lifestyle. Technically it takes 40 days for something to be a habit or permanent but with God’s strength, He has helped me stay disciplined. I have lost 8 pounds so far! My hubby told me tonight that he could tell the difference in my face. What an encouragement! As those who follow, my recipes will continue to be an inspiration for the lifestyle I am following along with recipes for the carnivore at home. They will be varied. Keep following and see my results.

Red-Split Lentil Stew with Fried Onions

by Noelle Kelly
Keywords: cook entree lunch soup/stew vegan vegan recipes on recipage lentils

Ingredients (2 servings)
  • 1 cup red split lentils (Masoor Dal)
  • 2 1/2 cups distilled water
  • 1 tsp fine sea salt
  • 3 bay leaves
  • 1 1/2 Tbsp Tropical Traditions Virgin Coconut Oil
  • 3 garlic cloves, minced
  • 1 small daikon, diced
  • 1 celery stalk, diced
  • 1/2 cup red onions, diced
  • 1 1/2 cup green chard, chopped
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp ground tumeric
  • 3 Tbsp all-purpose tomato sauce
  • 1/2 cup cooked bulghur
  • Organic Fried onions found in store
Instructions
Rinse red lentils and place in pot. Add water and bay leaves and boil over medium heat for 15-20 minutes not allowing all liquid to evaporate.
Meanwhile, heat sauce pan with coconut oil. Sauté diced daikon, celery, onions for 8-10 minutes, then add minced garlic and chard. Do not over cook.
Remove pan from heat and add vegetables to cooked lentils. Add spices and tomato sauce and cook for another 5-8 minutes.
Add cooked bulghur at the very end and simmer until hot to serve. The point is for this dish not to be too salty, but if you need it you can add another 1 tsp salt. If your vegan, add 1 -2 tsp of Gomashio for nutritional seasoning or pickled radishes. Serve while hot and decorate with 3 tsp of fried onions.
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About Noelle

I’m an opera singer, full-time mom, pharmacy technician, food and mom blogger, recipe developer, and wife to a super talented choral director living in the awesome outskirts of Philly.