Ingredients with Measurements:
- 2 cups of red lentils
- 1 cup of frozen peas
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 2 tablespoons of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 4 cups of water
- 1 tomato, chopped
- 1 tablespoon of lemon juice
- Fresh cilantro, chopped (optional)
Special equipment needed: None
Step-by-step instructions:
1. Rinse the lentils in a fine-mesh strainer and set aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the onion, garlic, and ginger and sauté until the onion is translucent.
4. Add the cumin, turmeric, paprika, and salt and stir to combine.
5. Add the lentils and water and bring to a boil.
6. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
7. Add the peas and tomato and simmer for an additional 10 minutes.
8. Stir in the lemon juice and cilantro (if using).
9. Serve hot with rice or bread.
10 minutes of preparation time, 30 minutes of cooking time
5. Temperature: Medium heat for sautéing, low heat for simmering
Serving size: 4 servings
Nutritional information:
- Calories: 320
- Fat: 7g
- Carbohydrates: 49g
- Fiber: 18g
- Protein: 18g
Substitutions for ingredients:
- Red lentils can be substituted with green or brown lentils.
- Fresh peas can be substituted with canned or frozen peas.
- Olive oil can be substituted with vegetable oil or ghee.
- Cumin, turmeric, and paprika can be substituted with curry powder.
Variations:
- Add diced potatoes or carrots for extra vegetables.
- Use coconut milk instead of water for a creamier texture.
- Add diced chicken or lamb for a meat version.
Tips and tricks:
- Rinse the lentils well before cooking to remove any debris.
- Stir occasionally to prevent the lentils from sticking to the bottom of the pot.
- Adjust the seasoning to taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in a bowl with a dollop of yogurt and a sprinkle of cilantro.
Garnishes:
- Fresh cilantro, chopped
- Yogurt
- Lemon wedges
Pairings:
- Basmati rice
- Naan bread
- Roasted vegetables
Suggested side dishes:
- Cucumber salad
- Raita
- Mango chutney
Troubleshooting advice:
- If the lentils are too thick, add more water or coconut milk to thin it out.
- If the lentils are too thin, simmer for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the lentils thoroughly to avoid any potential foodborne illnesses.
Food history:
- Wat is a traditional Ethiopian stew made with various spices and vegetables.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish with rice or bread.
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Taste: Savory, Tangy, Herbaceous, Earthy, Umami