Ingredients with Measurements:
- 1 cup dried green lentils
- 4 cups water
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 cups chopped saltwort
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
Special equipment needed:
- Large pot
- Wooden spoon
- Knife
- Cutting board
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 the 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 large skillet over medium heat. Add the chopped onion and garlic and sauté for 5-7 minutes, or until the onion is translucent.
3. Add the chopped saltwort to the skillet and sauté for another 5-7 minutes, or until the saltwort is wilted.
4. Add the cumin, smoked paprika, salt, and black pepper to the skillet and stir to combine.
5. Add the saltwort mixture to the pot with the cooked lentils and stir to combine.
6. Add the lemon juice to the pot and stir to combine.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer
Serving size:
4-6 servings
Nutritional information:
Calories: 218
Fat: 6g
Carbohydrates: 31g
Protein: 11g
Fiber: 12g
Substitutions for ingredients:
- If you can't find saltwort, you can use spinach or kale instead.
- You can use any type of lentils you have on hand.
Variations:
- Add diced tomatoes for a more tomato-based stew.
- Add diced carrots and celery for a heartier stew.
- Add a can of chickpeas for extra protein.
Tips and tricks:
- Be sure to rinse the lentils before cooking to remove any debris.
- If the stew is too thick, add more water or vegetable broth to thin it out.
- If the stew is too thin, let it simmer for a few more minutes to thicken.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley or cilantro.
Pairings:
Serve with crusty bread or a side salad.
Suggested side dishes:
Roasted vegetables or a side salad.
Troubleshooting advice:
If the lentils are still hard after 25 minutes of cooking, add more water and continue cooking until tender.
Food safety advice:
Be sure to rinse the lentils before cooking to remove any debris.
Food history:
Saltwort is a popular ingredient in Mediterranean cuisine.
Flavor profiles:
Savory, earthy, and slightly tangy.
Serving suggestions:
Serve hot with crusty bread or a side salad.
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