Ingredients with Measurements:
- 1 cup dried lentils
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 2 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Special Equipment Needed:
- Large pot
- Wooden spoon
- Serving dish
Step-by-Step Instructions:
1. Rinse the lentils and soak them in water for at least 2 hours. Drain and set aside.
2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the chopped tomatoes, bell peppers, tomato paste, and spices. Stir well and cook for another 5 minutes.
4. Add the lentils, chickpeas, and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 38g
Protein: 13g
Fiber: 15g
Substitutions for ingredients:
- You can use canned lentils instead of dried lentils, but reduce the cooking time to 10-15 minutes.
- You can use any type of bell pepper you like, or omit them altogether.
- You can use chicken broth instead of vegetable broth for a non-vegetarian version.
Variations:
- Add some chopped carrots or sweet potatoes for extra sweetness and nutrition.
- Add some chopped spinach or kale for extra greens.
- Use different spices, such as cinnamon, nutmeg, or cardamom, for a different flavor profile.
Tips and Tricks:
- Soaking the lentils beforehand will help them cook faster and more evenly.
- You can make this dish ahead of time and reheat it before serving.
- Serve with some crusty bread or pita for dipping.
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 heated through, or in the microwave for 1-2 minutes.
Presentation Ideas:
Serve in a large bowl or platter, garnished with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
Crusty bread or pita
Suggested Side Dishes:
- Hummus and pita chips
- Greek salad
- Roasted vegetables
Troubleshooting Advice:
- If the lentils are still hard after 30-40 minutes of cooking, add more broth or water and continue cooking until tender.
- If the dish is too spicy, reduce the amount of cayenne pepper or omit it altogether.
Food Safety Advice:
- Make sure to rinse the lentils and chickpeas thoroughly before using.
- Store leftovers in the refrigerator and reheat thoroughly before serving.
Food History:
Saltah is a traditional Yemeni dish that is typically made with meat, vegetables, and spices. This vegetarian version uses lentils and chickpeas instead of meat.
Flavor Profiles:
Savory, spicy, and slightly sweet.
Serving Suggestions:
Serve as a main dish with some crusty bread or pita for dipping.
Related Categories
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Region: Yemeni