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The original recipe uses beef chuck, but I adapted it to use veggie crumbles that resemble meat. I used Morningstar Farms "sausage" soy crumbles, but you could use ground beef or cubed chuck, or any similar type of main ingredient. I use the "fire-roasted" type of diced tomatoes to get the smoky flavor in the stew.
- 1 large onion, minced
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 1 lb frozen soy crumbles (or equivalent amount of beef)
- 1⁄2 teaspoon saffron thread, crumbled
- 1⁄2 teaspoon turmeric
- 3 cups water
- 1 (15 ounce) can diced tomatoes
- 3⁄4 cup dried masoor dal (red split lentils)
- 1 lemon, juice and zest of
- 1 teaspoon cinnamon
- 1⁄2 teaspoon allspice
- salt and pepper, to taste
- Saute onions in olive oil until translucent, then add garlic and saute 2-3 minutes more.
- Add frozen soy crumbles directly to pan, stir and cook until no frozen bits remain.
- Add saffron, turmeric, tomatoes and water.
- Stir to combine.
- Pick over dal to remove any debris, rinse well, and add to cooking pot.
- Add lemon zest, cinnamon and allspice and mix well.
- Let simmer on stovetop over medium-low heat, about 20-25 minutes, or as long as needed to completely cook and dissolve the dal. Stir frequently. Add more water if needed.
- Just prior to serving add lemon juice, and salt and pepper to taste.