Updated: Feb 18
Oaxacan Lentil Stew- Plant Based Version
The flavors of cinnamon, cloves, cumin, and our spice blend, Cowboy, come together in this Oaxacan-inspired lentil dish. We designed and re-designed this dish using beluga, and brown and green lentils, but the French DuPuy nailed the texture and sauce. While we love belugas, their dark gravy stains the vegetables, stealing them of their vibrant colors. While we loved the sweet potatoes and the butternut squash, we found that the parsnip's sweet licorice-like taste with hints of spices complements and contrasts the carrot’s sweetness. We highly recommend serving them over our miso-butternut squash-mashed potatoes.
Makes 7+ cups
2 cups DuPuy lentils, rinsed
4 cups of water
2 teaspoons of white or yellow miso
2 teaspoons of Kosher salt
1 TBSP OO
1/3 cup shallots, minced
1 large garlic, mashed and minced
2 teaspoons Cowboy Rub (procure through Root Cellar Foods)
1 teaspoon organic cacao
Dash of smoked hickory powder, or 1 teaspoon of Liquid Smoke
¼ teaspoon of cinnamon
1/8 teaspoon of ground cloves
2 carrots or ¾ cups, cubed
1 large parsnip or ¾ cup, cubed
2 cups petite diced tomatoes, or a 14.5 can, juices included
1 bunch organic kale, stemmed and chopped, about 2 cups
1. In a 4-cup measuring cup, add 2 teaspoons of white miso and stir.
2. Heat stove to medium-high.
3. In a 4-quart pot, add the olive oil. When the oil is hot, add the shallots and sauté until translucent, about 1-2 minutes; add the garlic and stir.
4. Add spices and garlic, and blend. Add the rinsed lentils, and sauté, followed by the miso water.
5. Throw in the carrots, parsnips, and kale.
6. Taste for added seasonings.
7. Cook for 20-25 minutes, adding the tomatoes during the last 10 minutes of the cooking process.
8. Accompanied with tortilla chips, warm tortillas, or a Colombian arepa.
9. Garnish with avocado slices, chopped scallions, and/or chopped cilantro.
10. Enjoy in good company