Ingredients with Measurements:
- 1 cup dried lentils
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili flakes
- 2 cups vegetable broth
- 2 cups water
- 1 cup diced Passiflora Platyloba (passionfruit)
- 1/2 cup chopped fresh cilantro
- 1 lime, juiced
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Rinse the lentils and set them aside.
2. Heat the olive oil in a large pot over medium heat.
3. Add the onion and garlic and sauté for 5 minutes until the onion is translucent.
4. Add the cumin, smoked paprika, oregano, salt, black pepper, and chili flakes. Stir for 1 minute.
5. Add the lentils, vegetable broth, and water. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
6. Add the Passiflora Platyloba and cilantro. Simmer for an additional 10 minutes.
7. Stir in the lime juice.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 260
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 980mg
Total Carbohydrates: 38g
Dietary Fiber: 16g
Sugar: 4g
Protein: 14g
Substitutions for ingredients:
- You can use any type of lentils instead of dried lentils.
- You can use any type of oil instead of olive oil.
- You can use any type of onion instead of diced onion.
- You can use any type of broth instead of vegetable broth.
- You can use any type of citrus instead of lime.
Variations:
- You can add diced tomatoes or tomato sauce for a thicker stew.
- You can add diced carrots or sweet potatoes for a sweeter stew.
- You can add diced bell peppers or jalapeños for a spicier stew.
Tips and tricks:
- Rinse the lentils before cooking to remove any debris.
- Use a large pot to prevent the stew from boiling over.
- Stir the stew occasionally to prevent the lentils from sticking to the bottom of the pot.
Storage instructions:
Store the stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until warmed through.
Presentation ideas:
Serve the stew in a bowl with a spoon.
Garnishes:
Garnish the stew with additional cilantro or lime wedges.
Pairings:
Serve the stew with crusty bread or rice.
Suggested side dishes:
Serve the stew with a side salad or roasted vegetables.
Troubleshooting advice:
- If the stew is too thick, add more water or broth.
- If the stew is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the lentils are fully cooked before serving.
- Store the stew in the refrigerator within 2 hours of cooking.
- Reheat the stew to an internal temperature of 165°F before serving.
Food history:
Passiflora Platyloba is a type of passionfruit that is native to South America. Lentil stew is a popular dish in many cultures, including Middle Eastern, Indian, and Mediterranean.
Flavor profiles:
This stew is savory, smoky, and slightly spicy with a hint of tangy sweetness from the Passiflora Platyloba and lime.
Serving suggestions:
Serve this stew as a main dish for lunch or dinner.
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