“Sumptuous Kenyan Vegan Lentil Stew Served Over Creamy Ugali – A Wholesome and Nutritious Meal”

Allergens

None

Ingredients

• 1 cup green lentils, rinsed and drained
• 2 cups vegetable broth
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 large tomato, diced
• 1 bell pepper, diced
• 1 small zucchini, diced
• 1 cup kale, chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• Salt and pepper, to taste
• 2 cups ugali flour (cornmeal)
• 2 cups water
• 1 tablespoon oil
• Fresh parsley, chopped for garnish
• Fresh cilantro, chopped for garnish

Instructions

1. In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer until lentils are tender but not mushy, about 20 minutes. Drain any excess liquid.
2. While the lentils cook, prepare the vegetables. In a large skillet or wok, heat oil over medium heat. Add onions, garlic, and ginger, cooking until fragrant and translucent, about 3 4 minutes.
3. Stir in cumin, paprika, and ground coriander, allowing the spices to toast for about 1 minute.
4. Add tomato, bell pepper, and zucchini, cooking until the vegetables are tender, about 5 minutes. Season with salt and pepper to taste.
5. Once lentils are cooked, add them to the skillet with the vegetables. Stir in the kale and cook until just wilted, about 2 3 minutes. Remove from heat.
6. Prepare ugali by mixing ugali flour with water until a soft dough forms. Knead gently, then portion into two equal portions.
7. Serve the lentil stew atop the creamy ugali, garnished with fresh parsley and cilantro for added color and flavor. Enjoy your scrumptious Kenyan vegan meal!

Chef’s Insight

Experiment with different vegetables or legumes to create your own unique Kenyan-inspired dish.

Notes

This recipe is vegan, gluten-free, and nut-free.