Ingredients with Measurements:
- 1 cup dried lentils
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) cannellini beans, drained and rinsed
- 1/2 cup reblo cheese, crumbled
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
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 minutes.
2. In a separate pan, heat the olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes.
3. Add the carrots and celery to the pan and continue to sauté for another 5 minutes.
4. Add the thyme, rosemary, smoked paprika, salt, and black pepper to the pan and stir to combine.
5. Pour the vegetable broth into the pan and bring to a boil.
6. Add the diced tomatoes and cannellini beans to the pan and stir to combine.
7. Add the cooked lentils and their cooking liquid to the pan and stir to combine.
8. Reduce heat to low and simmer for 15 minutes.
9. Add the crumbled reblo cheese to the pan and stir to combine.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Stovetop: Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 9g
Saturated Fat: 3g
Cholesterol: 15mg
Sodium: 1,200mg
Carbohydrates: 44g
Fiber: 17g
Sugar: 8g
Protein: 18g
Substitutions for ingredients:
- Reblo cheese can be substituted with feta cheese or goat cheese.
- Cannellini beans can be substituted with any white beans.
Variations:
- Add chopped kale or spinach to the stew for extra nutrition.
- Use chicken broth instead of vegetable broth for a non-vegetarian version.
- Add cooked chicken or sausage to the stew for extra protein.
Tips and tricks:
- Rinse the lentils before cooking to remove any debris.
- Use canned lentils to save time.
- Add more water or broth if the stew becomes too thick.
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 4 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 slice of crusty bread on the side.
Garnishes:
Garnish the stew with chopped fresh parsley or cilantro.
Pairings:
Pair the stew with a glass of red wine or a cold beer.
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 thicken.
Food safety advice:
Make sure to cook the lentils and vegetables thoroughly to avoid foodborne illness.
Food history:
Lentil stew is a traditional dish in many cultures, including Middle Eastern and Indian cuisine.
Flavor profiles:
The stew has a savory and slightly smoky flavor from the smoked paprika and reblo cheese.
Serving suggestions:
Serve the stew as a main dish for lunch or dinner.
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Taste: Savory, Earthy, Hearty, Herby, Comforting