Ingredients with Measurements:
- 1 cup of green lentils
- 4 cups of water
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 can of diced tomatoes (14.5 oz)
- 1 cup of crumbled feta cheese
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Rinse the lentils in a strainer and add them to a large pot with 4 cups of water. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.
2. In a separate pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 5 minutes until the onion is translucent.
3. Add the cumin, paprika, salt, and black pepper to the onion and garlic mixture. Stir for 1 minute until the spices are fragrant.
4. Add the spiced onion and garlic mixture to the pot with the lentils. Stir in the can of diced tomatoes and let it simmer for another 10 minutes.
5. Add the crumbled feta cheese to the pot and stir until it is melted and incorporated into the stew.
6. Serve the stew hot, garnished with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories: 340
Fat: 16g
Carbohydrates: 31g
Protein: 18g
Sodium: 1080mg
Fiber: 12g
Substitutions for ingredients:
- Red lentils can be used instead of green lentils
- Chopped fresh cilantro can be used instead of parsley
- Goat cheese can be used instead of feta cheese
Variations:
- Add diced carrots and celery to the stew for extra vegetables
- Use vegetable broth instead of water for a richer flavor
- Add a can of chickpeas for extra protein
Tips and tricks:
- Rinse the lentils before cooking to remove any debris
- Use a wooden spoon to stir the stew to prevent the feta cheese from sticking to the bottom of the pot
- Adjust the spices to your taste preference
Storage instructions:
Store the stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
Chopped fresh parsley or cilantro
Pairings:
- Crusty bread
- Salad with a lemon vinaigrette
Suggested side dishes:
- Roasted vegetables
- Quinoa or brown rice
Troubleshooting advice:
- If the stew is too thick, add more water or broth to thin it out
- If the stew is too thin, let it simmer for a few more minutes to thicken
Food safety advice:
- Make sure the lentils are cooked thoroughly before serving
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Djathë and Lentil Stew is a traditional Albanian dish that is typically served during the winter months. It is a hearty and comforting stew that is perfect for cold weather.
Flavor profiles:
The stew has a savory and slightly spicy flavor from the cumin and paprika. The feta cheese adds a tangy and salty flavor to the dish.
Serving suggestions:
Serve the stew with a side of crusty bread and a salad for a complete meal.
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Region: Albanian