Ingredients with Measurements:
- 1 cup dried green lentils
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 4 cups fresh spinach leaves, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the lentils in a colander and set aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion and garlic and sauté until the onion is translucent.
4. Add the ground cumin, coriander, turmeric, and cayenne pepper and stir to combine.
5. Add the rinsed lentils, vegetable broth, and diced tomatoes to the pot and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer the stew for 25-30 minutes or until the lentils are tender.
8. Add the chopped spinach to the pot and stir until wilted.
9. Season with salt and pepper to taste.
10. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 238
- Fat: 4g
- Carbohydrates: 39g
- Protein: 15g
- Fiber: 16g
- Sodium: 1199mg
Substitutions for ingredients:
- Dried red lentils can be used instead of green lentils.
- Chicken broth can be used instead of vegetable broth.
- Fresh tomatoes can be used instead of canned tomatoes.
Variations:
- Add diced carrots and celery to the stew for extra vegetables.
- Use kale or Swiss chard instead of spinach.
- Add cooked chicken or sausage for a meaty version of the stew.
Tips and tricks:
- Rinse the lentils before cooking to remove any debris.
- Use a wooden spoon to stir the stew to prevent the lentils from breaking apart.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
- Store leftover 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 heated through.
Presentation ideas:
- Serve the stew in bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Crusty bread or naan
Suggested side dishes:
- Roasted vegetables
- Quinoa or brown rice
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the lentils are not cooked through, simmer the stew for an additional 5-10 minutes.
Food safety advice:
- Make sure to rinse the lentils before cooking to remove any debris.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food history:
- Lentil stew is a popular dish in many cultures, including Middle Eastern and Indian cuisine.
Flavor profiles:
- Earthy, savory, and slightly spicy
Serving suggestions:
- Serve the stew as a main dish with a side of bread or rice.
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