At the Immigrant’s Table kindly shared this recipe for red lentil stew with potatoes, caramelized onions and vegan cumin crema.

Cook time
60 mins
Total time
1 hour
A simple, nourishing, hearty and fragrant red lentil stew, topped with languid, sweet caramelized onions, and a drizzle of tangy vegan cumin crema.
Author: Ksenia Prints
Recipe type: Stew
Cuisine: Israeli cuisine
  • 1 Tb of vegetable oil
  • 1 Tb of vegan margarine
  • 2 onions
  • 2 large carrots, or 3 medium ones
  • 1 – 2 fresh jalapeno or banana peppers (depending on your spice preference)
  • 2 large potatoes, or 3 medium ones
  • 3 Tbs of vegetable oil
  • 2 cups of red lentils
  • 4 whole cloves of garlic
  • 1 Tb cumin
  • ½ Tb coriander
  • 2 teaspoons cinnamon
  • 1 bay leaf
  • 3 teaspoons salt
  • 3 teaspoons of sugar
  • ½ cup tomato paste, or one small 150ml can
  • Juice of half a lemon
  • 3 Tbs vegan sour cream
  • garlic clove
  • 2 teaspoons cumin
  • teaspoon of soy or almond milk
  • ½ a teaspoon of lemon juice
  1. Finely chop onions. Heat a medium-sized pan to medium heat. Add 1 tablespoon of oil and margarine. Add onions and sauté on medium heat for 5 mins, until onions soften slightly. Lower heat to medium-low and cook for 20 minutes, then add a pinch of salt. Continue cooking on low heat for another 10-20, until they have browned and caramelized. Add ½ Tb of sugar in the last 5 minutes, and raise heat to medium.
  2. While onions are cooking, chop carrots, potatoes, and peppers finely. Bring a large pot to medium-high heat, add 3 tablespoons of oil and vegetables. Sauté until veggies heat slightly, stirring constantly, about 10 minutes. Cover with lid and lower heat to medium-low, let cook for another 15 minutes, stirring occasionally.
  3. Add red lentils and enough water to cover the mixture, plus one inch. Let cook for 2 minutes. Cut garlic cloves in half. Add garlic, spices, and tomato paste. Cover and let cook on low-medium heat for 20 minutes, stirring occasionally.
  4. Taste and adjust flavourings. Add the juice of ½ a lemon. Taste again. If lentils and vegetables are not cooked through, cover and cook on low heat for another 10-15 minutes.
  5. Top stew with caramelized onions and vegan cumin crema.
  6. To make cumin crema:
  7. Mix 3 tablespoons of vegan sour cream with 1 finely chopped garlic clove, 2 teaspoon of cumin, one teaspoon of soy or almond milk, and ½ a teaspoon of lemon juice. Taste, and adjust seasonings as necessary, adding more lemon juice or a splash of more milk if mixture is too thick.

Thanks At the Immigrant’s Table!