Recipe by Susiecat too
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
- 44.37 ml olive oil
- 453.59 g frozen soy crumbles (or equivalent amount of beef)
- 2.46 ml saffron thread, crumbled
- 2.46 ml turmeric
- 709.77 ml water
- 425.24 g can diced tomatoes
- 177.44 ml dried masoor dal (red split lentils)
- 1 lemon, juice and zest of
- 4.92 ml cinnamon
- 2.46 ml allspice
- salt and pepper, to taste
Directions See How It's Made
- 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.