Ingredients with Measurements:
- 1 cup dried green lentils
- 4 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 4 cups clearweed leaves, chopped
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 cups vegetable broth
- 1 tablespoon lemon juice
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Rinse the lentils and drain them. Add them to a large pot with 4 cups of water. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the lentils are tender.
2. While the lentils are cooking, heat the olive oil in a separate pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes, or until the onion is translucent.
3. Add the cumin, coriander, smoked paprika, salt, black pepper, and red pepper flakes to the pot with the onion and garlic. Stir to combine and cook for 1-2 minutes, or until fragrant.
4. Add the chopped clearweed leaves to the pot with the onion and spices. Stir to combine and cook for 3-4 minutes, or until the clearweed is wilted.
5. Add the can of diced tomatoes (undrained), vegetable broth, and cooked lentils (including any remaining cooking liquid) to the pot with the clearweed. Stir to combine and bring to a simmer.
6. Reduce heat to low and let the stew simmer for 15-20 minutes, or until the flavors have melded together and the clearweed is tender.
7. Stir in the lemon juice and adjust seasoning to taste.
Time:
Preparation time: 10 minutes
Cooking time: 45-50 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 4g
Carbohydrates: 35g
Protein: 12g
Fiber: 12g
Sodium: 900mg
Substitutions for ingredients:
- Clearweed can be substituted with spinach or kale.
- Vegetable broth can be substituted with chicken or beef broth.
- Smoked paprika can be substituted with regular paprika.
Variations:
- Add diced carrots or sweet potatoes for extra sweetness and texture.
- Use red lentils instead of green lentils for a creamier texture.
- Add a can of chickpeas for extra protein.
Tips and tricks:
- Be sure to rinse the lentils before cooking to remove any debris.
- Adjust the seasoning to your taste preferences.
- Serve with crusty bread or rice for a heartier meal.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
Serve the stew in bowls with a sprinkle of chopped fresh herbs, such as parsley or cilantro.
Garnishes:
Sprinkle with chopped fresh herbs, such as parsley or cilantro.
Pairings:
Serve with crusty bread or rice for a heartier meal.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing.
- Roasted vegetables, such as Brussels sprouts or carrots.
Troubleshooting advice:
- If the stew is too thick, add more vegetable broth or water to thin it out.
- If the stew is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Be sure to rinse the lentils before cooking to remove any debris.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Food history:
Clearweed, also known as Pilewort, is a common weed found in North America. It has been used for medicinal purposes for centuries, particularly for its anti-inflammatory properties.
Flavor profiles:
The stew has a smoky and slightly spicy flavor from the smoked paprika and red pepper flakes. The clearweed adds a slightly bitter and earthy flavor, while the lentils provide a nutty and hearty flavor.
Serving suggestions:
Serve the stew in bowls with a sprinkle of chopped fresh herbs, such as parsley or cilantro. Serve with crusty bread or rice for a heartier meal.
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Taste: Savory, Earthy, Nutty, Herbaceous, Umami