Ingredients with Measurements:
- 1 cup of dried lentils
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 can of diced tomatoes (14 oz)
- 1 tablespoon of tomato paste
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried oregano
- 4 cups of vegetable broth
- Salt and pepper to taste
- 1 tablespoon of olive oil
- 1 tablespoon of balsamic vinegar
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of crumbled feta cheese
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Rinse the lentils and pick out any debris.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the red bell pepper and sauté for another 2 minutes.
4. Add the diced tomatoes, tomato paste, cumin, smoked paprika, and oregano. Stir well and cook for 2-3 minutes.
5. Add the lentils and vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
6. Add salt and pepper to taste. Stir in the balsamic vinegar.
7. Serve the stew hot, garnished with chopped cilantro and crumbled feta cheese.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 7g
- Carbohydrates: 36g
- Fiber: 15g
- Protein: 14g
Substitutions for ingredients:
- Red bell pepper can be substituted with green bell pepper or poblano pepper.
- Feta cheese can be substituted with goat cheese or queso fresco.
Variations:
- Add chopped carrots and celery for extra vegetables.
- Use chicken broth instead of vegetable broth for a non-vegetarian version.
- Add a can of chickpeas for extra protein.
Tips and tricks:
- Soak the lentils overnight for faster cooking time.
- Use a pressure cooker for even faster cooking time.
- Add more vegetable broth if the stew is too thick.
Storage instructions:
- Store the stew in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the stew in individual bowls, garnished with cilantro and feta cheese.
Garnishes:
- Chopped cilantro
- Crumbled feta cheese
Pairings:
- Serve with crusty bread or naan.
Suggested side dishes:
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the stew is too thick, add more vegetable broth or water.
- If the lentils are not cooked through, simmer for an additional 10-15 minutes.
Food safety advice:
- Make sure to rinse the lentils thoroughly before cooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Lentil stew is a traditional dish in many cultures, including Middle Eastern and Indian cuisine.
Flavor profiles:
- The stew has a smoky and slightly spicy flavor from the cumin and smoked paprika, balanced by the sweetness of the balsamic vinegar.
Serving suggestions:
- Serve the stew as a main course for lunch or dinner.
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