Lentils are not just a great vegan source of protein, they are also rich in iron, B vitamins, and important micro-nutrients such as zinc and copper. The texture of the lentil stew plays off well with either brown or white rice.
Discard the water used to soak the lentils and rinse them in cold water. Boil the lentils in unsalted water until soft enough to crush between fingers
Blend the tatashe, tomatoes, garlic and atarodo into a coarse puree, using very little water
Fry the diced onions in the palm oil until translucent, then add the tatashe puree to the pot. Cover and leave to cook on medium heat for 20 minutes
Add the lentils, iru, spices, mushrooms and salt to the pot with about a half cup of water; cover and leave to simmer for 10 minutes
Add the efo/ugwu to the pot, but do not stir. Cover and let simmer another 5 minutes. After the leaves have wilted, stir them into the stew
Ingredients
Directions
Discard the water used to soak the lentils and rinse them in cold water. Boil the lentils in unsalted water until soft enough to crush between fingers
Blend the tatashe, tomatoes, garlic and atarodo into a coarse puree, using very little water
Fry the diced onions in the palm oil until translucent, then add the tatashe puree to the pot. Cover and leave to cook on medium heat for 20 minutes
Add the lentils, iru, spices, mushrooms and salt to the pot with about a half cup of water; cover and leave to simmer for 10 minutes
Add the efo/ugwu to the pot, but do not stir. Cover and let simmer another 5 minutes. After the leaves have wilted, stir them into the stew
Hello, thanks for this recipe. Can it be eaten with swallow or just alone?
Hi Deborah, thanks for your comment! Yes it can be eaten with swallow of your choice, or with rice.