Ingredients with Measurements:
- 2 cups of red lentils
- 4 cups of water
- 2 large carrots, peeled and sliced
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of tomato paste
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Large pot with a lid
Step-by-step instructions:
1. Rinse the lentils in a colander and drain well.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
4. Add the sliced carrots to the pot and sauté for another 5 minutes.
5. Add the rinsed lentils to the pot and stir well.
6. Add the tomato paste, paprika, cumin, salt, and pepper to the pot and stir well.
7. Pour the water into the pot and stir well.
8. Cover the pot with a lid and bring the mixture to a boil.
9. Reduce the heat to low and let the mixture simmer for 30-40 minutes, or until the lentils and carrots are tender.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 6g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 200mg
Total carbohydrates: 38g
Dietary fiber: 18g
Sugars: 6g
Protein: 16g
Substitutions for ingredients:
- You can use green lentils instead of red lentils.
- You can use sweet potatoes instead of carrots.
Variations:
- Add chopped potatoes to the pot for a heartier dish.
- Add chopped bell peppers for a pop of color and flavor.
- Add a can of diced tomatoes for a more tomatoey flavor.
Tips and tricks:
- Rinse the lentils well to remove any debris.
- Use a large pot to prevent the mixture from boiling over.
- Stir the mixture occasionally to prevent it from sticking to the bottom of the pot.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a pot on the stove over medium heat until heated through.
Presentation ideas:
- Serve the dimlama in individual bowls.
- Garnish with fresh parsley or cilantro.
Garnishes:
- Fresh parsley or cilantro
Pairings:
- Serve with crusty bread or rice.
Suggested side dishes:
- A simple green salad or roasted vegetables.
Troubleshooting advice:
- If the mixture is too thick, add more water.
- If the mixture is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to rinse the lentils well to remove any debris.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Food history:
- Dimlama is a traditional Azerbaijani stew made with lamb or beef, vegetables, and herbs.
Flavor profiles:
- The dish is savory, slightly sweet, and earthy.
Serving suggestions:
- Serve the dimlama hot with crusty bread or rice.
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Region: Azerbaijani