Ingredients with Measurements:
- 1 cup dried lentils
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups oca, peeled and diced
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special Equipment Needed:
- Large pot with lid
- Wooden spoon
Step-by-Step Instructions:
1. Rinse the lentils and place them in a large pot with 2 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until tender.
2. In a separate pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the diced oca to the pot and stir to combine with the onion and garlic. Cook for 5-7 minutes or until the oca is slightly browned.
4. Add the cooked lentils to the pot with the oca and stir to combine.
5. Pour in the vegetable broth and add the ground cumin and smoked paprika. Stir to combine.
6. Bring the stew to a boil, then reduce heat and simmer for 20-25 minutes or until the oca is tender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 190
Fat: 3g
Carbohydrates: 32g
Fiber: 12g
Protein: 12g
Substitutions for ingredients:
- Lentils: You can substitute with any other type of dried beans.
- Oca: You can substitute with sweet potatoes or carrots.
- Vegetable broth: You can substitute with chicken or beef broth.
Variations:
- Add diced tomatoes or tomato sauce for a more tomato-based stew.
- Add diced bell peppers for extra flavor and nutrition.
- Add cooked chicken or beef for a meatier stew.
Tips and Tricks:
- To save time, you can use canned lentils instead of dried lentils.
- If you can't find oca, you can substitute with any other root vegetable.
- For a creamier stew, blend half of the stew in a blender and then add it back to the pot.
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 over medium heat until heated through.
Presentation Ideas:
Serve the stew in individual bowls and garnish with fresh chopped parsley.
Garnishes:
Fresh chopped parsley.
Pairings:
- Serve with crusty bread for dipping.
- Serve with a side salad for a complete meal.
Suggested Side Dishes:
- Garlic bread
- Roasted vegetables
- Mashed potatoes
Troubleshooting Advice:
- If the stew is too thick, add more vegetable broth or water to thin it out.
- If the stew is too thin, let it simmer for a few more minutes to thicken.
Food Safety Advice:
- Make sure to wash all vegetables thoroughly before using.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food History:
Oca is a root vegetable native to South America and has been cultivated for thousands of years. It is also known as New Zealand yam.
Flavor Profiles:
This stew has a smoky and slightly spicy flavor from the smoked paprika and cumin.
Serving Suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Peruvian