Cinnamon Lentil Stew

So I thought that I should explain why this blog is called ‘Always Add Cinnamon’.

I love cinnamon. And when I say love, I mean LOVE. I always at least double cinnamon in recipes, and my mum regularly gives me catering sized tubs which I work my way through happily.

Cinnamon rolls, cinnamon porridge, cinnamon biscuits… The list goes on and on and on.

Now until recently I had only used cinnamon in sweet dishes. I’d never thought to add it to savoury.  But a lentil bolognese recipe I made required a little bit of cinnamon and it have it a lovely fragrant, spicy edge, and since then I’ve been hooked.

When I saw this Nigel Slater recipe for spicy lentils with caramelised onions I knew I had to give it ago. It’s proper comfort food. Incredibly savoury and spicy, and wonderful filling, with a smoky paprika edge and subtle cinnamon depth. Make it for dinner tonight and you will feel warm and fuzzy and satisfied, I promise!

 

Lentils with caramelised onions (adapted from Nigel Slater)

 

4 red onions

500ml chicken stock

300g green lentils

1/2 tsp cinnamon

1 tsp smoked paprika

1/4 tsp grated nutmeg

 

1. Diced 2 of the onions and fry until soft.

2. Add the spices and fry for a minute until fragrant

3. Add the stock, bring to the boil, add lentil.

4. Cover and cook for 20-30 min when lentils should be cooked through.

5. Meanwhile, fry remaining onions slowly in a little oil until soft, then up the heat to caramelise for a few minutes at the end of cooking.

 

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