Vegetarian Cholent
A rich, hearty, and comforting slow-cooked stew that fills the home with the traditional, savory aroma of a classic Shabbat meal.
Ingredients
- •1 cup dried brown or green lentils, rinsed
- •1 cup dried kidney beans, soaked overnight
- •1 cup pearl barley
- •3 large Yukon Gold potatoes, peeled and cut into large chunks
- •2 large yellow onions, chopped
- •4 cloves garlic, minced
- •2 tablespoons tomato paste
- •1 tablespoon sweet paprika
- •1 teaspoon ground cumin
- •1/2 teaspoon black pepper
- •1 teaspoon salt
- •4 cups vegetable broth
- •2 tablespoons vegetable oil
- •2 tablespoons silan (date syrup) or dark brown sugar
Instructions
- 1
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat and sauté the onions until golden brown.
- 2
Add the minced garlic, tomato paste, paprika, cumin, salt, and pepper, stirring for one minute until fragrant.
- 3
Add the potatoes, soaked kidney beans, lentils, and pearl barley to the pot, tossing to coat them in the spice mixture.
- 4
Pour in the vegetable broth and the silan, ensuring the liquid covers the ingredients by at least an inch; add more water if necessary.
- 5
Bring the mixture to a gentle boil, then cover tightly with a lid.
- 6
Reduce the heat to the lowest possible setting and simmer for at least 8 hours, or place in a 200°F (95°C) oven overnight to allow the flavors to meld and the liquid to thicken into a rich gravy.
💡 Chef tips
- If you prefer a deeper color and flavor, you can add a whole, unpeeled onion or a tea bag to the pot during cooking.
- If the cholent looks too dry in the morning, stir in a half-cup of boiling water before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavor often improves the next day.
✅ How it should turn out
The finished dish should be a thick, deeply caramelized stew where the beans and potatoes are tender and creamy, offering a savory, slightly sweet, and earthy flavor profile.