Ingredients with Measurements:
- 1 cup of red lentils
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of tomato paste
- 2 tablespoons of vegetable oil
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 cups of water
- 1/4 cup of lemon juice
- Fresh parsley, chopped (for garnish)
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 vegetable oil over medium heat.
3. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
4. Add the tomato paste, turmeric, cumin, salt, and black pepper to the pot and stir until the spices are fragrant.
5. Add the rinsed lentils and water 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 lentil stew for 30-40 minutes, stirring occasionally, until the lentils are tender and the stew has thickened.
8. Stir in the lemon juice and adjust the seasoning to taste.
9. Serve the Tabrizi lentil stew hot, garnished with fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 230
- Fat: 7g
- Carbohydrates: 32g
- Fiber: 14g
- Protein: 12g
Substitutions for ingredients:
- Red lentils can be substituted with green or brown lentils.
- Vegetable oil can be substituted with olive oil or coconut oil.
- Lemon juice can be substituted with lime juice or apple cider vinegar.
Variations:
- Add diced potatoes or carrots to the stew for extra texture and flavor.
- Use chicken or vegetable broth instead of water for a richer flavor.
- Add chopped kale or spinach to the stew for extra nutrients.
Tips and tricks:
- Rinse the lentils thoroughly before cooking to remove any debris or dirt.
- Use a wooden spoon to stir the stew to prevent the lentils from breaking apart.
- Adjust the seasoning to taste before serving.
Storage instructions:
- Store the leftover Tabrizi lentil stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the lentil stew in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the lentil stew in a bowl with a dollop of plain yogurt and a sprinkle of paprika on top.
Garnishes:
- Fresh parsley, chopped
- Plain yogurt
- Paprika
Pairings:
- Serve the Tabrizi lentil stew with crusty bread or rice for a complete meal.
Suggested side dishes:
- Grilled vegetables
- Roasted sweet potatoes
- Green salad
Troubleshooting advice:
- If the lentil stew is too thick, add more water or broth to thin it out.
- If the lentils are not cooked through after 40 minutes, continue simmering until tender.
Food safety advice:
- Store the lentil stew in the refrigerator within 2 hours of cooking.
- Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Food history:
- Tabrizi lentil stew is a traditional Persian dish that originated in the city of Tabriz in Iran.
Flavor profiles:
- The Tabrizi lentil stew is savory, tangy, and slightly spicy, with a creamy texture from the lentils.
Serving suggestions:
- Serve the lentil stew as a main dish for lunch or dinner.
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Region: Iranian