Ingredients with Measurements:
- 1 can of young green jackfruit, drained and rinsed
- 1 cup of dried brown lentils, rinsed and drained
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of ground coriander
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground turmeric
- 1/4 teaspoon of cayenne pepper
- 1 can of diced tomatoes
- 3 cups of vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic, and sauté for 3-4 minutes until softened.
2. Add the ground cumin, smoked paprika, ground coriander, ground cinnamon, ground turmeric, and cayenne pepper to the pot. Stir well to combine and cook for 1-2 minutes until fragrant.
3. Add the drained and rinsed jackfruit to the pot, and use a wooden spoon or spatula to break it up into smaller pieces. Cook for 5-6 minutes until lightly browned.
4. Add the rinsed and drained lentils, diced tomatoes, and vegetable broth to the pot. Stir well to combine, and bring the stew to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 30-35 minutes until the lentils are tender and the stew has thickened.
6. Season the stew with salt and pepper to taste.
7. Serve the jackfruit and lentil stew hot, garnished with fresh cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 45 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 280
- Total fat: 4g
- Total carbohydrates: 50g
- Dietary fiber: 16g
- Protein: 16g
Substitutions for ingredients:
- Red lentils can be used instead of brown lentils.
- Chickpeas or black beans can be used instead of jackfruit.
Variations:
- Add chopped carrots, celery, or bell peppers to the stew for extra flavor and nutrition.
- Use coconut milk instead of vegetable broth for a creamier stew.
- Add a tablespoon of harissa paste for a spicy kick.
Tips and tricks:
- Drain and rinse the jackfruit well to remove any brine or saltiness.
- Use a wooden spoon or spatula to break up the jackfruit into smaller pieces.
- Adjust the spices and seasonings to your taste.
Storage instructions:
- Store the leftover jackfruit and lentil stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
- Serve the jackfruit and lentil stew in bowls, garnished with fresh cilantro.
Garnishes:
- Fresh cilantro
Pairings:
- Serve the jackfruit and lentil stew with crusty bread or rice.
Suggested side dishes:
- Roasted vegetables or a green salad.
Troubleshooting advice:
- If the stew is too thick, add more vegetable broth or water to thin it out.
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken it.
Food safety advice:
- Make sure to rinse the lentils well before using them.
- Store the leftover stew in the refrigerator within 2 hours of cooking.
Food history:
- Jackfruit is a tropical fruit that is native to South and Southeast Asia. It is commonly used in vegan and vegetarian dishes as a meat substitute because of its texture and flavor.
Flavor profiles:
- The jackfruit and lentil stew is savory, slightly sweet, and mildly spicy.
Serving suggestions:
- Serve the jackfruit and lentil stew as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian