Ingredients with Measurements:
- 1 cup dried lentils
- 4 cups water
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups chopped chaya leaves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable broth
- 1 can diced tomatoes, drained
- 1 tablespoon tomato paste
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot with lid
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Rinse the lentils and place them in a large pot with 4 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender.
2. While the lentils are cooking, heat the olive oil in a separate large pot over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes, or until softened.
3. Add the chopped chaya leaves to the pot with the onions and garlic. Stir in the cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 5-7 minutes, or until the chaya leaves are wilted.
4. Add the cooked lentils and vegetable broth to the pot with the chaya mixture. Stir in the diced tomatoes, tomato paste, and lime juice. Bring to a simmer and cook for 10-15 minutes, or until the flavors have melded together.
5. Remove from heat and stir in the chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 205
Fat: 5g
Carbohydrates: 31g
Protein: 12g
Fiber: 13g
Sodium: 460mg
Substitutions for ingredients:
- You can use spinach or kale instead of chaya leaves.
- Chicken or beef broth can be used instead of vegetable broth.
- Lemon juice can be used instead of lime juice.
- If you don't have smoked paprika, regular paprika can be used instead.
Variations:
- Add diced sweet potatoes or butternut squash for a heartier stew.
- Use different types of lentils, such as red or green lentils.
- Add a can of chickpeas for extra protein.
- Top with a dollop of plain Greek yogurt or sour cream.
Tips and tricks:
- Be sure to rinse the lentils before cooking to remove any debris.
- If the stew is too thick, add more vegetable broth or water.
- This stew can be made ahead of time and reheated for an easy weeknight meal.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in bowls with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, plain Greek yogurt or sour cream, diced avocado
Pairings:
Crusty bread, cornbread, or rice
Suggested side dishes:
Mixed green salad, roasted vegetables
Troubleshooting advice:
- If the stew is too thin, simmer for a few more minutes to thicken.
- If the lentils are still hard after cooking, simmer for a few more minutes until tender.
Food safety advice:
- Be sure to rinse all produce before using.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Chaya leaves are a traditional ingredient in Mexican cuisine, known for their high nutritional value. Lentils have been a staple food in many cultures for centuries.
Flavor profiles:
This stew has a smoky, slightly spicy flavor with a hint of citrus from the lime juice.
Serving suggestions:
Serve this stew as a main dish for a vegetarian meal, or as a side dish to accompany grilled meats or fish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian