Maseru Curried Lentil, Potato & Green Bean Stew with Steamed Bread (Leqebekoane) – Authentic Lesotho Recipe
Warming Basotho lentil and potato curry traditionally mopped up with pillowy steamed bread.
- Country of Origin
- 🇱🇸 Lesotho (Southern Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Brown lentils, Cubed Yukon potatoes and crisp green beans, Fluffy steamed bread or rice, Turmeric, Cumin
Ingredients for Maseru Curried Lentil, Potato & Green Bean Stew with Steamed Bread (Leqebekoane) (4 Servings)
- 1.25 lbs (or 2.5 cups) brown lentils, prepped into bite-sized pieces
- 1.5 cups cubed Yukon potatoes and crisp green beans, washed and trimmed
- 1 cup fluffy steamed bread or rice
- 1 medium onion and 3 cloves garlic, finely minced with turmeric
- 1.5 tbsp traditional Lesotho seasoning (cumin, coriander, garlic, ginger)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown brown lentils for 5 minutes.
- Add minced onion, garlic, turmeric, and cumin, coriander, garlic, ginger, stirring for 2 minutes until deeply aromatic.
- Add cubed Yukon potatoes and crisp green beans and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in fluffy steamed bread or rice right before serving warm.