Oct 15, 2014

Potato and rice stew with red lentils

Usually when running, I had to really watch my step, because the beautiful Fall nature was so captivating. But when I went for a run yesterday, I saw the trees had dropped their beautiful leaves and the winter is slowly lurking by. No need to pout though, because this season has its own joys. Like these hearty and warming stews, which keep you full for a long time.

I have cooked this particular stew for many times now. And finally I wrote down the recipe. I was just craving a potato and rice combo. It may sound weird, but it actually goes together really well. Rice makes this dish creamy and these hearty potato bits fit just perfectly. Of course I served some fresh salad with the dish. This time it had to be the cabbage, cucumber and garlic salad with salted peanuts. So good! I also recommend to serve some hot tomato sauce with this stew.

serves 4-6 people

Preparation time: 25 minutes.

  • 3-4 Tbsp oil
  • 1 bigger onion
  • ¾ cup / 2 dl rice
  • 1 cup / little bit of over 2 dl dried red lentils
  • 1-2 tsp curry powder (depends how spicy you want it)
  • 4 cups + 2 cups / 1l + 480 ml hot water
  • ⅓ lbs / 600 g potatoes (about 6-8 medium ones)
  • ½ tsp salt
  • 2 cloves of garlic

Heat up some oil in a thick-bottomed pot. Add chopped onions and cook for a couple of minutes. Add rice, lentils and curry powder. Cook for a couple of minutes. Add 4 cups of hot water. Let it cook under the lid for 10 minutes. Add thinly coined potatoes, salt and rest of the water (2 cups). Let it cook under the lid, until the potatoes are soft. Chop the garlic and add it to the dish. Stir, taste and add some salt if needed. Serve the stew with a fresh salad and a little bif of spicy tomato sauce. You can also drizzle some olive oil on the top.

My running route
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