Ingredients with Measurements:
- 1 cup dried green lentils
- 4 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14.5 oz) diced tomatoes
- 2 cups chopped purslane leaves and stems
- 1 lemon, juiced
- 1/4 cup chopped fresh parsley
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 4 cups of water. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the lentils are tender.
2. While the lentils are cooking, heat the olive oil in a separate large pot over medium heat. Add the onion and garlic and sauté for 5-7 minutes, or until the onion is translucent.
3. Add the cumin, coriander, smoked paprika, salt, and black pepper to the pot with the onion and garlic. Stir to combine and cook for 1-2 minutes, or until fragrant.
4. Add the can of diced tomatoes to the pot with the onion and spices. Stir to combine and bring to a simmer.
5. Once the lentils are cooked, drain any excess water and add them to the pot with the tomato mixture. Stir to combine.
6. Add the chopped purslane to the pot and stir to combine. Cover the pot with a lid and simmer for 10-15 minutes, or until the purslane is tender.
7. Remove the pot from the heat and stir in the lemon juice and chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 197
Fat: 4g
Carbohydrates: 31g
Fiber: 15g
Protein: 12g
Substitutions for ingredients:
- You can use any type of lentils in place of green lentils.
- If you don't have purslane, you can use spinach or kale instead.
- Fresh tomatoes can be used instead of canned tomatoes.
Variations:
- Add diced carrots and celery to the onion and garlic mixture for added flavor and nutrition.
- Use vegetable broth instead of water for a richer flavor.
- Add a can of chickpeas for extra protein and texture.
Tips and tricks:
- Be sure to rinse the lentils before cooking to remove any debris.
- If the stew is too thick, add a little water or broth to thin it out.
- Adjust the seasoning to your taste.
Storage instructions:
Store any leftover stew 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 a bowl with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley, lemon wedges.
Pairings:
This stew pairs well with crusty bread or rice.
Suggested side dishes:
A simple green salad or roasted vegetables.
Troubleshooting advice:
If the stew is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
Be sure to cook the lentils thoroughly to avoid any risk of foodborne illness.
Food history:
Purslane is a leafy green vegetable that has been used in Mediterranean and Middle Eastern cuisine for centuries.
Flavor profiles:
This stew has a warm and earthy flavor with a hint of smokiness from the paprika.
Serving suggestions:
Serve this stew as a main dish for a hearty and nutritious meal.
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