The humble look of this stew belies its complex flavor: a mix of spicy heat and earthy legumes, topped with a cooling, creamy lemon-flecked yogurt.
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I've made this twice now. The first time I followed the recipe exactly and found the stew to be a bit thin, mushy, and bland. The second time I made it, I increased the red lentils to 1 1/2 cups to make it thicker and more substantial. It's still a bit bland, and 1/2 tsp of pepper flakes was still quite hot, even with the extra lentils. I waited until the lentils were completely cooked before adding the tin of chickpeas, and then just simmered for a few minutes. That kept them more intact. I had some spinach in the fridge that was a bit past its prime, so I threw that in at the end as well. The lemon yoghurt topping is excellent and elevates this recipe, so I made more than double the quantity. On the whole, it's a quick, healthy, cheap recipe that makes a decent lunch for the week. I'll make it again, and keep tweaking.
This is a staple in our home! I make it all the time. I love how quickly it comes together and how all the ingredients are from the pantry. It always turns out flavorful and satisfying!
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