Ingredients with Measurements:
- 1 large marrow, peeled and diced
- 1 cup of green lentils, rinsed and drained
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 tablespoons of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried thyme
- 4 cups of vegetable broth
- Salt and pepper to taste
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.
2. Add the onion and garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the diced marrow, carrots, and celery to the pot and cook for 5 minutes until the vegetables start to soften.
4. Add the lentils, cumin, smoked paprika, and thyme to the pot and stir to combine.
5. Pour in the vegetable broth and bring the stew to a boil.
6. Reduce the heat to low and let the stew simmer for 30-40 minutes until the lentils are tender and the vegetables are cooked through.
7. Season the stew with salt and pepper to taste.
8. Serve hot with crusty bread or rice.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Stove top: medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 7g
Carbohydrates: 35g
Protein: 12g
Fiber: 13g
Substitutions for ingredients:
- Marrow can be substituted with zucchini or yellow squash.
- Green lentils can be substituted with brown or red lentils.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add diced potatoes or sweet potatoes to the stew for extra heartiness.
- Use different spices such as curry powder or chili powder for a different flavor profile.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and tricks:
- Rinse and drain the lentils before adding them to the stew to remove any debris.
- Cut the vegetables into similar sizes to ensure even cooking.
- Add more broth or water if the stew becomes too thick.
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the stew in a bowl with a sprinkle of fresh parsley or cilantro on top.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
Crusty bread or rice.
Suggested side dishes:
Roasted vegetables or a side salad.
Troubleshooting advice:
If the stew becomes too thick, add more broth or water to thin it out.
Food safety advice:
Make sure to cook the lentils and vegetables thoroughly to avoid any foodborne illnesses.
Food history:
Stews have been a staple in many cultures for centuries, often made with local ingredients and spices.
Flavor profiles:
The stew has a warm and earthy flavor from the cumin and smoked paprika, with a slight sweetness from the marrow and carrots.
Serving suggestions:
Serve the stew as a main dish for lunch or dinner.
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Taste: Savory, Earthy, Rich, Hearty, Comforting