Ingredients with Measurements:
- 1 cup dried brown lentils
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon tomato paste
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into wedges
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Rinse the lentils in a fine mesh strainer and pick out any debris.
2. In a large pot, heat the olive oil over medium heat.
3. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
4. Add the diced bell peppers and sauté for another 5 minutes.
5. Add the cumin, smoked paprika, oregano, salt, and black pepper and stir to combine.
6. Add the lentils, vegetable broth, diced tomatoes, and tomato paste and stir to combine.
7. Bring the stew to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
8. Stir in the chopped parsley.
9. Serve the stew hot with lemon wedges on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 220
- Fat: 6g
- Carbohydrates: 32g
- Fiber: 14g
- Protein: 12g
Substitutions for ingredients:
- Dried green or red lentils can be used instead of brown lentils.
- Chicken or beef broth can be used instead of vegetable broth.
- Fresh tomatoes can be used instead of canned tomatoes.
Variations:
- Add chopped carrots, celery, or potatoes for extra vegetables.
- Add cooked chicken or sausage for extra protein.
- Use different spices, such as coriander or turmeric, for a different flavor.
Tips and tricks:
- Rinse the lentils well before using to remove any debris.
- If the stew is too thick, add more broth or water to thin it out.
- The stew can be made ahead of time and reheated before serving.
Storage instructions:
- Store the leftover stew in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the stew in bowls with a lemon wedge on the side.
- Garnish with additional chopped parsley.
Garnishes:
- Chopped parsley
- Lemon wedges
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Rice
Troubleshooting advice:
- If the lentils are still hard after 30-40 minutes of cooking, add more broth or water and continue to simmer until tender.
Food safety advice:
- Make sure to rinse the lentils well before using to remove any debris.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food history:
- Chireta is a traditional Spanish herb used in stews and soups.
Flavor profiles:
- Smoky, savory, and slightly spicy.
Serving suggestions:
- Serve the stew hot with crusty bread and a side salad.
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Region: Ethiopian