Equipment
Ingredients
Roasted Okra
- 300 g okra, sliced into 1cm rounds
- 15 ml olive oil
The Roux
- 120 ml canola oil
- 125 g all-purpose flour
Holy Trinity & Aromatics
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 3 celery, diced
- 4 garlic, minced
Gumbo Base
- 1500 ml vegetable broth, warm
- 200 g red lentils, rinsed and picked over
- 400 g canned diced tomatoes, undrained
- 15 g creole seasoning
- 5 g smoked paprika
- 2 g dried thyme
- 2 bay leaves
Finishing
- 10 ml hot sauce
- 15 g fresh parsley, chopped
- 30 g green onions, sliced
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F. Toss the sliced okra with the olive oil, spread evenly on a baking sheet, and roast for 20 minutes until slightly browned and the mucilage has evaporated. Set aside.
In a heavy-bottomed pot or Dutch oven, heat the canola oil over medium heat. Gradually whisk in the flour to form a smooth paste. Cook, whisking constantly and methodically, for 20 to 30 minutes until the roux smells nutty and reaches the color of dark chocolate.
Immediately add the diced yellow onion, celery, and green bell pepper to the hot roux. Stir constantly for 5 minutes. The moisture from the vegetables will stop the roux from darkening further. Add the garlic and cook for 1 additional minute.
Gradually pour in the warm vegetable broth while whisking vigorously to incorporate the roux smoothly without forming lumps. Stir in the red lentils, diced tomatoes, Creole seasoning, smoked paprika, dried thyme, and bay leaves. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let it simmer for 25 to 30 minutes. Stir occasionally to ensure the lentils do not stick to the bottom. The soup will thicken considerably as the lentils break down.
Stir the reserved roasted okra into the pot. Simmer uncovered for 5 more minutes to allow the flavors to marry and the okra to absorb the seasoned broth.
Remove the pot from the heat and discard the bay leaves. Stir in the hot sauce, chopped fresh parsley, and sliced green onions. Taste for seasoning and add salt if your Creole blend was salt-free. Serve hot over cooked white rice.
Chef's Notes
- Patience is paramount for a traditional gumbo roux. It should take at least 20 minutes to reach a dark chocolate color. The darker the roux, the deeper the flavor, but the less thickening power it retains, which is why the red lentils are a perfect addition here.
- Roasting the okra at a high heat evaporates its mucilage. This clever technique gives you the authentic flavor and body of okra without the divisive slimy texture that usually deters people.
- Red lentils break down naturally during the simmer. They provide a rich, velvety thickness to the broth that mimics the mouthfeel of a meat-based stock while offering a substantial protein boost.
- Using warm vegetable broth instead of cold broth prevents the hot roux from seizing up and clumping when the liquid is introduced.
Storage
Refrigerator: 4 days — Flavor improves significantly after 24 hours in the refrigerator.
Freezer: 3 months — Freeze in airtight containers; the lentils may soften further upon reheating but will still taste excellent.
Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of vegetable broth or water if the gumbo has thickened too much.
