Ingredients with Measurements:
- 1 large aubergine, diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup of green lentils, rinsed and drained
- 1 can of chopped tomatoes
- 2 cups of vegetable broth
- 1 tsp of smoked paprika
- 1 tsp of ground cumin
- 1 tsp of dried oregano
- Salt and pepper to taste
- 2 tbsp of olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the diced aubergine and sauté for 5-7 minutes until it starts to soften.
4. Add the green lentils, canned tomatoes, vegetable broth, smoked paprika, ground cumin, dried oregano, salt, and pepper. Stir well to combine.
5. Bring the stew to a boil, then reduce the heat to low and let it simmer for 30-40 minutes until the lentils are tender and the stew has thickened.
6. Taste and adjust the seasoning if necessary.
7. Serve hot with your choice of garnish and side dishes.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, then low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 240
Fat: 7g
Carbohydrates: 35g
Protein: 12g
Fiber: 13g
Sodium: 600mg
Substitutions for ingredients:
- You can use red lentils instead of green lentils.
- You can use fresh tomatoes instead of canned tomatoes.
- You can use vegetable or chicken stock instead of vegetable broth.
Variations:
- Add some chopped carrots or celery for extra flavor and nutrition.
- Add some chopped fresh herbs such as parsley or cilantro for a burst of freshness.
- Add some chopped spicy peppers for a kick of heat.
Tips and tricks:
- Make sure to rinse and drain the lentils before adding them to the stew.
- You can add more broth or water if the stew becomes too thick.
- You can also add some coconut milk or cream for a creamier texture.
Storage instructions:
- Let the stew cool down to room temperature before storing it in an airtight container.
- Store it in the fridge for up to 3-4 days.
Reheating instructions:
- Reheat the stew in a pot over low heat, stirring occasionally, until it's heated through.
Presentation ideas:
- Serve the stew in a bowl with a drizzle of olive oil and some chopped fresh herbs on top.
Garnishes:
- Chopped fresh herbs such as parsley or cilantro
- A drizzle of olive oil or balsamic vinegar
- A dollop of Greek yogurt or sour cream
Pairings:
- Serve the stew with some crusty bread or pita bread.
- Serve it over some cooked rice or quinoa.
Suggested side dishes:
- A simple green salad with a lemon vinaigrette
- Roasted vegetables such as carrots, sweet potatoes, or Brussels sprouts
Troubleshooting advice:
- If the stew is too thick, add more broth or water.
- If the lentils are still hard after 30-40 minutes of simmering, add more liquid and continue cooking until they're tender.
Food safety advice:
- Make sure to rinse the lentils thoroughly before cooking them.
- Store the stew in an airtight container in the fridge and consume it within 3-4 days.
Food history:
- Aubergine and lentil stew is a popular dish in Mediterranean and Middle Eastern cuisine.
Flavor profiles:
- The stew has a rich and hearty flavor with a smoky and slightly spicy taste from the smoked paprika and cumin.
Serving suggestions:
- Serve the stew as a main dish for lunch or dinner.
- It's also great as a side dish or a vegetarian option for a potluck or party.
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