A hearty and flavorful stew inspired by African cuisine, featuring lentils, vegetables, and aromatic spices.
Heat a large saucepan over medium heat and add a splash of oil.
Using a heavy-bottomed pan ensures even heat distribution.
Add the chopped onion, parsley, and minced garlic to the pan. Sauté until the onion is translucent.
Stir frequently to prevent the garlic from burning.
Stir in the cinnamon, turmeric, pepper, and ginger. Cook for an additional minute to release the spices' aroma.
Toasting spices enhances their flavor.
Pour in the water and add the sliced carrots and lentils. Bring to a boil, then reduce the heat and simmer covered for 25 minutes.
Check occasionally to ensure the mixture doesn't dry out.
Add the rice and the undrained canned tomatoes. Stir well, bring to a boil, then reduce the heat and simmer covered for another 20 minutes.
Stir occasionally to prevent sticking.
Mix in the green peas and green beans. Simmer for an additional 5 minutes until tender.
Taste and adjust seasoning at this stage.
Serve the stew hot, optionally garnished with a dollop of yogurt or sour cream.
A sprinkle of fresh parsley adds a nice touch.
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