Ingredients with Measurements:
- 1 lb. Droëwors (dried South African sausage)
- 1 cup dried lentils
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can diced tomatoes
- 4 cups chicken or vegetable broth
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- 1 tsp. dried thyme
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat a drizzle of olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and garlic and sauté until fragrant and translucent, about 3-4 minutes.
3. Add the chopped carrots and celery and continue to sauté for another 2-3 minutes.
4. Add the smoked paprika, ground cumin, and dried thyme to the pot and stir to combine with the vegetables.
5. Add the can of diced tomatoes and stir to combine.
6. Add the dried lentils and chicken or vegetable broth to the pot and stir to combine.
7. Bring the stew to a boil, then reduce the heat to low and let it simmer for about 30-40 minutes, or until the lentils are tender and the stew has thickened.
8. While the stew is simmering, slice the Droëwors into bite-sized pieces.
9. Once the lentils are tender, add the sliced Droëwors to the pot and stir to combine.
10. Let the stew simmer for another 5-10 minutes, or until the Droëwors is heated through.
11. Season the stew with salt and pepper to taste.
12. Serve hot with crusty bread or rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 40-50 minutes
5. Temperature:
- Medium-high heat for sautéing the vegetables
- Low heat for simmering the stew
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350 per serving
- Fat: 10g
- Carbohydrates: 35g
- Protein: 30g
- Fiber: 12g
Substitutions for ingredients:
- You can use any type of sausage instead of Droëwors, such as chorizo or kielbasa.
- You can use canned lentils instead of dried lentils, but reduce the cooking time accordingly.
Variations:
- Add chopped kale or spinach to the stew for extra nutrition.
- Use beef or lamb broth instead of chicken or vegetable broth for a richer flavor.
- Add a splash of red wine to the stew for depth of flavor.
Tips and tricks:
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too thin, let it simmer for a few more minutes to thicken.
Storage instructions:
- Store any leftover stew in an airtight container in the refrigerator for up to 3-4 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a slice of crusty bread on the side.
Garnishes:
- Garnish the stew with chopped fresh parsley or cilantro.
Pairings:
- Pair the stew with a glass of red wine, such as a Syrah or Zinfandel.
Suggested side dishes:
- Serve the stew with a side salad or roasted vegetables.
Troubleshooting advice:
- If the lentils are still hard after 30-40 minutes of simmering, add more broth or water and continue to simmer until tender.
Food safety advice:
- Make sure to cook the Droëwors until heated through to prevent any foodborne illnesses.
Food history:
- Droëwors is a type of dried sausage that originated in South Africa.
Flavor profiles:
- The stew has a smoky and savory flavor from the Droëwors and spices, with a slightly sweet and earthy flavor from the lentils.
Serving suggestions:
- Serve the stew as a main course for dinner or lunch.
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Region: South African