I absolutely loved this stew - it's such a hearty + healthy vegetarian meal option that packs a ton of flavor. You can't really beat a warm, filling bowl of stew on a cold day, and the fact that this one is nutritious and delicious is just icing on the cake!
This stew has mostly Eastern Indian flavors from the curry, coriander, cumin and turmeric, and the sweet potato adds a nice sweetness. As far as texture, the wheat berries add a bit of chewiness, while the lentils are soft and almost creamy in texture - I loved the mix of the two!
Anyway, if you're looking for a filling vegetarian stew option, I hope you give this one a try!
Wheat Berry and Lentil Stew
- 1 Tbsp. olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 32 oz. container vegetable broth (or chicken broth, if you prefer)
- 3/4 cup wheat berries (such as Bob's Red Mill)
- 1 cup peeled, diced sweet potato (or yam)
- 3/4 cup chopped celery
- 3/4 cup chopped carrot
- 1/3 cup red lentils
- 1 tsp. turmeric
- 1 tsp. curry powder
- 1 tsp. cumin
- 1/2 tsp. ground coriander
- 1/2 tsp. salt
Heat olive oil in a large saucepan over medium-high heat. Add the onion, and cook for 4 minutes. Add the minced garlic, and cook for another minute, until both the onions and garlic have softened a bit. Add the vegetable broth and the wheat berries, and bring to a boil. Reduce heat, and simmer for 20 minutes. Add the remaining ingredients, and simmer for an additional 40 minutes, or until the vegetables have softened. You may have to add a bit of water if it gets too thick while cooking.
Serve it on its own or with a sprinkling of parmesan cheese - Enjoy!
*Note: For more protein, you could easily add meat to this stew by sauteeing it with the onions and garlic in the beginning, and then following the rest of the recipe as is. Chicken or beef or even lamb would be great in this!
