Ingredients with Measurements:
- 1 cup of dried lentils
- 2 cups of water
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 can of diced tomatoes
- 4 cups of vegetable broth
- 2 cups of chopped jute mallow leaves
- 1 lemon, juiced
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Rinse the lentils and put them in a large pot with 2 cups of water. Bring to a boil, then reduce the heat and let simmer for 20 minutes.
2. While the lentils are cooking, heat the olive oil in a separate large pot over medium heat. Add the chopped onion and garlic and sauté for 5 minutes until softened.
3. Add the cumin, smoked paprika, salt, and black pepper to the pot with the onion and garlic. Stir well and let cook for 1 minute.
4. Add the can of diced tomatoes and vegetable broth to the pot with the onion and garlic. Bring to a boil, then reduce the heat and let simmer for 10 minutes.
5. Add the cooked lentils and chopped jute mallow leaves to the pot with the tomato broth. Stir well and let simmer for 10 minutes.
6. Remove from heat and stir in the lemon juice.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 7g
Carbohydrates: 36g
Protein: 13g
Fiber: 15g
Substitutions for ingredients:
- You can use any type of lentils instead of dried lentils.
- You can use chicken or beef broth instead of vegetable broth.
- You can use spinach or kale instead of jute mallow leaves.
Variations:
- Add diced potatoes or sweet potatoes for a heartier stew.
- Add diced carrots or bell peppers for extra flavor and nutrition.
- Add a can of chickpeas or black beans for extra protein.
Tips and tricks:
- Rinse the lentils before cooking to remove any debris.
- Use fresh jute mallow leaves for the best flavor and texture.
- Adjust the seasoning to your taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until warmed through.
Presentation ideas:
- Serve in bowls with a slice of crusty bread on the side.
Garnishes:
- Sprinkle with chopped fresh parsley or cilantro.
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 thick, add more vegetable broth or water.
- If the stew is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the lentils and jute mallow leaves thoroughly.
Food history:
- Jute mallow is a leafy green vegetable commonly used in West African and Caribbean cuisine.
Flavor profiles:
- The stew has a smoky and slightly spicy flavor from the smoked paprika and cumin.
Serving suggestions:
- Serve the stew as a main dish for lunch or dinner.
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Region: Indian