Ingredients with Measurements:
- 1 cup dry lentils
- 4 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups beef broth
- 1 cup chopped tomatoes
- 1 cup sliced drywors
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- 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 the heat 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, garlic, carrots, and celery and cook until the vegetables are soft, about 10 minutes.
3. Add the cumin, smoked paprika, thyme, and bay leaf to the vegetables and stir to combine.
4. Pour in the beef broth and chopped tomatoes and bring to a simmer.
5. Add the cooked lentils and sliced drywors to the pot and stir to combine.
6. Simmer the stew for 15-20 minutes, or until the drywors is heated through and the flavors have melded together.
7. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 45 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 10g
- Carbohydrates: 38g
- Protein: 20g
- Fiber: 16g
Substitutions for ingredients:
- Vegetable broth can be used instead of beef broth for a vegetarian version.
- Chorizo or kielbasa can be used instead of drywors.
Variations:
- Add chopped kale or spinach to the stew for extra nutrition.
- Use different spices, such as curry powder or chili powder, to change up the flavor profile.
Tips and Tricks:
- Make sure to rinse the lentils before cooking to remove any debris.
- If the stew is too thick, add more broth or water until it reaches the desired consistency.
- Leftovers can be frozen for up to 3 months.
Storage Instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation Ideas:
- Serve the stew in bowls with a crusty bread for dipping.
Garnishes:
- Fresh parsley or cilantro can be sprinkled on top of the stew for a pop of color.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested Side Dishes:
- Crusty bread
- Roasted vegetables
- Side salad
Troubleshooting Advice:
- If the stew is too thin, simmer it for a few more minutes to thicken it up.
Food Safety Advice:
- Make sure to cook the lentils and drywors thoroughly to prevent any foodborne illnesses.
Food History:
- Lentil stew is a traditional dish in many cultures, including Indian and Middle Eastern cuisine.
Flavor Profiles:
- This stew has a savory, smoky flavor from the drywors and smoked paprika, with a hint of sweetness from the carrots and tomatoes.
Serving Suggestions:
- Serve the stew as a main dish for lunch or dinner.
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Region: South African