Stew > Legume Stews > Indian Legume Stews

Hyacinth Bean and Lentil Stew Recipe

Ingredients with Measurements:
- 1 cup dried hyacinth beans
- 1 cup dried lentils
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- Salt and pepper to taste
- Fresh parsley, chopped (optional)

Special equipment needed: None

Step-by-step instructions:

1. Rinse the hyacinth beans and lentils in cold water and soak them overnight in separate bowls.

2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 3-4 minutes until softened.

3. Add the cumin, smoked paprika, coriander, cinnamon, and cayenne pepper to the pot and stir to combine.

4. Drain the hyacinth beans and lentils and add them to the pot. Pour in the vegetable broth and diced tomatoes.

5. Bring the stew to a boil, then reduce the heat to low and simmer for 1-1 1/2 hours, or until the beans and lentils are tender.

6. Season the stew with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.


Time:
Preparation time: 10 minutes
Cooking time: 1-1 1/2 hours
Temperature:
Simmer over low heat
Serving size:
6 servings

Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 38g
Protein: 15g
Fiber: 15g
Sodium: 600mg

Substitutions for ingredients:
- You can use any type of dried beans or lentils in this recipe.
- If you don't have vegetable broth, you can use chicken or beef broth instead.
- You can use fresh tomatoes instead of canned tomatoes.

Variations:
- Add chopped carrots, celery, or bell peppers to the stew for extra flavor and nutrition.
- Use different spices to change the flavor of the stew, such as turmeric, ginger, or nutmeg.
- Add cooked chicken or beef to the stew for a heartier meal.

Tips and tricks:
- Soaking the beans and lentils overnight will help them cook faster and more evenly.
- If the stew is too thick, you can add more broth or water to thin it out.
- You can make this stew in a slow cooker by cooking it on low for 6-8 hours.

Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the stew in a pot over low heat, stirring occasionally, until heated through.

Presentation ideas:
Serve the stew in bowls, garnished with fresh parsley.

Garnishes:
Fresh parsley

Pairings:
- Serve the stew with crusty bread or cornbread.
- Pair it with a side salad or roasted vegetables.

Suggested side dishes:
- Crusty bread or cornbread
- Side salad
- Roasted vegetables

Troubleshooting advice:
- If the beans and lentils are still hard after cooking for 1-1 1/2 hours, continue to simmer the stew until they are tender.
- If the stew is too thin, you can thicken it by simmering it uncovered for a few minutes.

Food safety advice:
- Make sure to soak the beans and lentils overnight to reduce cooking time and ensure they are fully cooked.
- Store any leftover stew in the refrigerator and consume within 3 days.

Food history:
Hyacinth beans are a type of legume that are commonly used in African and Asian cuisine. Lentils have been cultivated for thousands of years and are a staple food in many cultures around the world.

Flavor profiles:
The stew has a rich and hearty flavor, with a slightly spicy and smoky taste from the spices.

Serving suggestions:
Serve the stew as a main dish for lunch or dinner.

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Region: Indian

Taste: Savory, Earthy, Nutty, Tangy, Spicy