Persian Lentil Stew Recipe

Persian Lentil Stew Recipe

  • 2 cups dried lentils
  • 1 tablespoon butter, or to taste
  • 2 carrots, finely chopped
  • 3 stalks celery, finely chopped
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons ground paprika
  • 2 tablespoons ground turmeric
  • 1 tablespoon kosher salt
  • 2 teaspoons red pepper flakes
  • 2 teaspoons ground cinnamon
  • freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 quart beef broth
  • 1 cup boiling water, or as needed
  • 2 cups chopped spinach
  • 2 limes, juiced
  • 2 tablespoons chopped green onions
  • 2 cubes beef bouillon
  • 1/2 cup plain nonfat yogurt, or to taste
  • 2 tablespoons chopped fresh parsley, or to taste
  1. Place lentils in a large container and cover with several inches of cool water; let soak for 10 to 15 minutes. Drain.
  2. Melt butter in a Dutch oven over medium heat. Add carrots, celery, onion, and garlic; cook and stir until lightly golden brown, 5 to 7 minutes. Stir in paprika, turmeric, salt, red pepper flakes, cinnamon, and pepper. Add lentils and olive oil; cook and stir until lentils are coated with oil, 1 to 2 minutes.
  3. Pour beef broth into the Dutch oven; bring to a boil. Simmer, adding boiling water as lentils absorb the broth to maintain a stew consistency, about 20 minutes. Stir in spinach, lime juice, green onions, and beef bouillon cubes. Continue simmering until lentils are soft, about 1 hour.
  4. Serve stew topped with spoonfuls of yogurt and fresh parsley.
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