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Hearty Lentil Stew
Created by: Howcan Team
Ingredients
- 1 cup dried green or brown lentils
- 4 cups vegetable broth
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons tomato paste
- 2 cups water
- 1 tablespoon olive oil
- Salt to taste
- Fresh parsley for garnish
Instructions
- Rinse the lentils under cold water and drain.
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally.
- Add the minced garlic, cumin, paprika, turmeric, and black pepper. Cook for another 2 minutes until fragrant.
- Stir in the tomato paste and cook for 1 minute.
- Add the lentils, vegetable broth, water, and bay leaf to the pot. Bring to a boil, then reduce heat to low and simmer for 30-35 minutes, or until the lentils are tender.
- Season with salt to taste.
- Remove the bay leaf and discard.
- Ladle the stew into bowls and garnish with fresh parsley before serving.
Lentil stew has a rich history dating back to ancient times, with evidence of lentils being consumed as far back as 13,000 years ago. This hearty and nutritious dish has been a staple in many cultures, including the Mediterranean, Middle Eastern, and Indian cuisines. Chefs like Yotam Ottolenghi and Sami Tamimi have popularized lentil stew with their modern twists, while traditional recipes vary by region, with each adding its own unique blend of spices and ingredients. Today, the best versions of lentil stew can be found in cozy Mediterranean restaurants, where the dish is often served with a side of crusty bread or rice. The key to a delicious lentil stew lies in the quality of the lentils, the balance of spices, and the slow simmering process to develop deep flavors. For a unique twist, consider adding coconut milk or serving the stew with a dollop of tangy yogurt.
60 min
6
320 calories
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