in Africa, Soup Recipes

Lentil stew from Kenya

updated

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Ingredients for 4 servings:

  • 250 g lentils, brown
  • 2 bay leaves
  • 1 ½ liters vegetable broth, strong
  • 250 g potatoes
  • 1 large bell pepper(s), yellow
  • 1 bunch of spring onions
  • 1 can of tomatoes, chopped (400 g)
  • 1 tsp, heaped paprika powder
  • 1 tbsp African spice mix (Chakalaka, chili spice mix)
  • 6 cloves garlic
  • Salt and pepper, freshly ground

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

spicy and slightly hot

Peel the potatoes and cut into small cubes. Dice the bell peppers. Clean the spring onions and cut into small rolls. Peel the garlic and press it through a press. Add the lentils and bay leaves to the cold vegetable broth, bring to a boil, and cook over low heat until almost done. This takes about 45 minutes, depending on the variety. Add all the other ingredients and cook for another 10-15 minutes. Season with salt and freshly ground pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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