Ingredients with Measurements:
- 1 cup dried lentils
- 4 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 cup chopped lungwort leaves
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
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 heat and simmer for 20-25 minutes or until tender.
2. In a separate pan, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the carrots and celery to the pan and continue to sauté for another 5 minutes.
4. Add the thyme, smoked paprika, and bay leaf to the pan and stir to combine.
5. Add the lungwort leaves to the pan and sauté for 2-3 minutes until wilted.
6. Add the sautéed vegetables to the pot with the lentils and stir to combine. Season with salt and pepper to taste.
7. Simmer the stew for another 10-15 minutes to allow the flavors to meld together.
8. Remove the bay leaf before serving.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
5. Temperature:
Simmer on low heat.
Serving size:
Makes 4-6 servings.
Nutritional information:
Calories per serving: 220
Fat: 4g
Carbohydrates: 35g
Protein: 14g
Fiber: 12g
Substitutions for ingredients:
- Lungwort leaves can be substituted with spinach or kale.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add diced potatoes or sweet potatoes for a heartier stew.
- Use vegetable broth instead of water for added flavor.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and tricks:
- Rinse the lentils before cooking to remove any debris.
- To save time, chop the vegetables while the lentils are cooking.
- Adjust the seasoning to your taste preferences.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a crusty bread on the side.
Garnishes:
Garnish with chopped fresh parsley or a dollop of sour cream.
Pairings:
Pair with a crisp green salad or a side of roasted vegetables.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the stew is too thick, add more water or broth to thin it out.
- If the stew is too thin, let it simmer for a bit longer to thicken.
Food safety advice:
- Make sure to rinse the lentils before cooking to remove any debris.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Lungwort is an herb that has been used for centuries for its medicinal properties, particularly for respiratory issues. Lentils are a staple food in many cultures and have been cultivated for thousands of years.
Flavor profiles:
This stew has a savory and slightly smoky flavor from the smoked paprika, with a hint of sweetness from the carrots and celery.
Serving suggestions:
Serve this stew as a comforting and nourishing meal on a chilly evening.
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