Spiced Lentil and Bean Stew

Made a huge batch of this Spiced Lentil and Bean Stew today (will freeze loads), and it ties in with quite a lot of the ingredients some of you have responded with on my story question today. The recipe is based on the meat-free filling for my veggie musakka, and is a great way of using up sad and lonely veg, and the abundance of store cupboard ingredients that tend to build up in our kitchens; lots of finely diced onions, carrots, courgettes, celery, garlic, mushrooms, pul biber, cumin, cinnamon etc, balsamic and pomegranate molasses, red and green (uncooked lentils), tomatoes, and a few other bits and pieces. So ridiculously tasty, the kids thoroughly enjoyed it, especially my eldest who wiped his plate clean with an extra flatbread. 

INGREDIENTS

3 tbsp olive oil

2 onions, finely chopped 

4 carrots, peeled and finely chopped 

2 large celery sticks, finely chopped

1 large courgette, finely chopped

6 garlic cloves, peeled, finely chopped 

1 heaped tsp smoked paprika

1 tsp pul biber

1 tsp cumin 

1 tsp ground coriander

1/2 tsp cinnamon 

1 tsp oregano

50g uncooked, dry red lentils 

150g uncooked dry lentils (green or brown)

300g chestnut mushrooms, finely chopped 

1 can chopped tomatoes (and any fresh tomatoes that you have that need using up. Chop them up and chuck them in) 

2 tbsp balsamic vinegar 

1 tbsp pomegranate molasses  

1 vegetable stock cube  dissolved in 1.8litres boiling hot water

1 tsp salt (add more to taste) 

1 heaped tsp black pepper 

2 cans washed and drained kidney beans

METHOD

Add the carrots and celery, and cook for another 5-6 mins, before adding the courgettes and doing the same. 

While the veg is cooking, dissolve the stock cube in 1.8 litres boiling water.

Add the garlic to the pan, then spices and herbs, stir well and allow the flavours to infuse for a couple of minutes before adding the washed and drained lentils. Add the mushrooms and cook everything down for another 5 minutes or so. Stir, add the tomatoes, then the pomegranate molasses and vinegar, mix everything together, add the stock, salt and pepper, stir again and bring up to the boil on a high heat. 

Once it starts to bubble, turn the heat right down and allow to simmer for 40-45 mins, checking every now and then, giving it a stir. 

After 45 mins, add the washed and drained kidney beans, stir, and simmer for another 20-25 mins with the lid on. 

Turn off the heat, take the pan off the heat and allow to sit for half an hour or so before serving. Drizzle with pomegranate molasses, and sprinkle with fresh coriander to serve. Great with my şehriyeli pilav (vermicelli rice) and flatbreads. Like all stew based recipes, this tastes even better the next day.