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About the Dish

  • Carrot

    Carrot

  • Shallot

    Shallot

  • Ginger

    Ginger

  • Apple

    Apple

  • Tomato Paste

    Tomato Paste

  • Spice Blend

    Spice Blend

  • Red Lentils

    Red Lentils

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • AtlantaFresh Greek Yogurt

    AtlantaFresh Greek Yogurt

METHOD

1
Prepare your mise en place: Trim and peel carrot; cut lengthwise into quarters, and thinly slice crosswise. Peel and dice shallot. Peel and mince garlic. Peel and mince ginger. Cut apple into quarters, remove and discard core, then dice flesh.
2
Place a large saucepot over medium heat. Add 2 teaspoons cooking oil, carrots and shallot. Cook, stirring occasionally, until shallots start to become translucent, 3-4 minutes.
3
Add garlic, ginger and apple, and cook 2-3 minutes. Add tomato paste and spice blend then cook 2 minutes more, stirring frequently.
4
Increase heat to high. Add lentils, 4 cups water, and bouillon cube. Bring stew to a simmer, then reduce heat to low and cook, stirring occasionally, until all the ingredients are tender, and stew has thickened, about 20 minutes.
5
Remove from heat, and stir in half & half. Taste and adjust seasoning as desired with kosher salt.
6
Divide the stew between 2 bowls, and top each serving with 2 tablespoons yogurt. Enjoy!