Recipes

Seasoned Lentil Stew

2 Mins read
0
25
0
Share
Scroll to recipe

Introduction

Seasoned Lentil Stew is a hearty and nutritious dish that combines the earthiness of lentils with a symphony of flavors. This stew not only promises warmth but also showcases how versatile lentils can be, offering various variations to cater to different tastes. With its rich history rooted in diverse cultures, this stew is an excellent way to introduce new textures and spices into your meal rotation. Ideal for cold evenings or as a comforting meal any time of the year, Seasoned Lentil Stew brings together simplicity with depth. It’s perfect for those looking to explore vegetarian options that are both satisfying and flavorful.

Tips for this recipe

To elevate your Seasoned Lentil Stew, focus on the balance of spices and seasoning as lentils themselves carry a subtle taste. Adjust turmeric to match the dish’s intensity – it can be added incrementally. Keep an eye out for ingredients like fenugreek seeds; they should be used cautiously due to their strong flavor. Ensuring your potatoes and vegetables are cut uniformly aids in even cooking. If opting for variations, remember that the key is maintaining consistency with measurements while allowing creativity to shine through in terms of spice combinations.

Why you will love this recipe

Seasoned Lentil Stew isn’t just a dish; it’s an experience that pays homage to the simple yet profound flavors lentils bring. It’s packed with fiber, protein, and essential nutrients while being kind to your wallet. This stew is not only forgiving – allowing for last-minought ingredient substitutions – but it also stands as a testament to the versatility of this humble legume. The rich history behind lentil dishes adds an exciting dimension, connecting you with traditions that span across cultures. Plus, the flexibility in serving sizes makes it perfect for family gatherings or meal prep days.

Ingredients

1/2 cup thoor dal (yellow pigeon peas) or dried yellow split peas, rinsed and drained
3 1/2 cups water, divided
1/8 teaspoon ground turmeric
1/2 teaspoon tamarind concentrate (preferably Tamicon brand)
2 tablespoons hot water
1 tablespoon vegetable oil
1/8 teaspoon fenugreek seeds
1/8 teaspoon ground asafetida
[…remaining ingredients…]

Adviced equipments

– Chef’s Knife: A versatile, sharp knife ideal for chopping vegetables like carrots, onions, and garlic typically used in lentil stews.
– Cutting Board: Provides a safe surface to cut vegetables on while preparing ingredients such as potatoes or celery which could be included in variations of the stew.
[…remaining equipments…]

History of the recipe

The origins of lentil-based dishes trace back to ancient civilizations where they were considered a staple for their nutritional value. Seasoned Lentil Stew, with its rich assortment of spices and ingredients like turmeric, tamarind, fenugreek seeds, and asafetida, embodies the evolutionary journey of lentils through trade routes and cultural exchanges. This stew reflects a culinary tradition that has been refined over generations, becoming more than just sustenance—it’s an emblem of home and heritage.

Fun facts about this recipe

Did you know that lentils have been cultivated since ancient times in regions like the Middle East? They were among the first crops to be domesticated by humans. The Seasoned Lentil Stew’s blend of spices isn’t just for taste but also has historical significance, with many ingredients holding medicinal properties or being symbolic in different cultures. For instance, turmeric is known for its anti-inflammatory benefits and yellow coloring, which was often used to denote royalty. The stew’s variations over time are a testament to the adaptability of this dish within diverse palates and kitchens worldwide.

Share
Seasoned Lentil Stew

Seasoned Lentil Stew

amanda

Equipment

  • - Chef's Knife: A versatile, sharp knife ideal for chopping vegetables like carrots, onions, and garlic typically used in lentil stews.

  • - Cutting Board: Provides a safe surface to cut vegetables on while preparing ingredients such as potatoes or celery which could be included in variations of the stew.

  • - Dutch Oven: A heavy-bottomed pot ideal for slow cooking, perfect for simmering lentils and keeping flavors intact over a long period.

  • - Wooden Spoon: Used to stir ingredients and ensure even cooking when preparing the stew, especially useful in mixing spices and vegetables thoroughly.

  • - Measuring Cups and Spoons: Essential for accurately measuring dry and wet ingredients like lentils, broth, or any additional seasonings called for in variations of this recipe.

  • - Blender: Useful for pureeing soup-like versions of the stew to achieve a smoother texture if desired.

  • - Food Processor: Can be used to quickly chop vegetables into smaller pieces or even make a fine paste with spices, which might enhance flavors in your lentil stew variation.

  • - Slow Cooker (Crock Pot): An ideal appliance for making one-pot lentil stews that can be left to cook undisturbed while you attend to other tasks.

  • - Silicone Spatula: Handy for stirring and scraping the bottom of pots or bowls, ensuring no ingredients are stuck during the preparation of your lentil dish.

  • - Measuring Spoon Set with Conversion Charts: Offers precision in measuring various cooking quantities; useful when converting recipe measurements for different serving sizes.

  • - Kitchen Scale: For those who prefer precise ingredient weights over volume measures, this can ensure consistent results across batches of lentil stew.

Ingredients

  • 1/2 cup thoor dal (yellow pigeon peas) or dried yellow split peas, rinsed and drained

  • 3 1/2 cups water, divided

  • 1/8 teaspoon ground turmeric

  • 1/2 teaspoon tamarind concentrate (preferably Tamicon brand)

  • 2 tablespoons hot water

  • 1 tablespoon vegetable oil

  • 1/8 teaspoon fenugreek seeds

  • 1/8 teaspoon ground asafetida

  • 1 medium boiling potato, cut into 3/4-inch pieces

  • 1 small tomato, chopped

  • 1 small onion, chopped

  • 1/4 pound okra or green beans, trimmed and cut into thirds

  • 1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact

  • 1/4 cup chopped cilantro

  • Notes)",

  • ,

Instructions

1

Instruction 1

Bring dal, 1 1/2 cups water, and turmeric to a boil in a small saucepan. Reduce heat to very low and cook, covered (check occasionally, and if mixture appears dried out, add up to about 1/4 cup water), until peas are soft and break when pressed with a spoon, about 30 minutes (45 minutes if using split peas).
2

Instruction 2

Meanwhile, dissolve tamarind concentrate in 2 tablespoons hot water, breaking it up with your fingers.
3

Instruction 3

Heat oil in a 4-quart heavy saucepan over medium-high heat until it shimmers, then cook fenugreek seeds and asafetida, stirring, until fenugreek seeds begin to brown, about 30 seconds. Stir in remaining 2 cups water, potato, vegetables, chile, cilantro, sambar powder, tamarind mixture, and 1 1/2 teaspoons salt. Bring to a boil, then simmer, uncovered, until all vegetables are tender, about 20 minutes.
4

Instruction 4

Mash dal in saucepan with a potato masher or back of a spoon to form a coarse paste, then stir into vegetable mixture. Simmer 10 minutes, stirring in water as necessary to thin (consistency should be thinner than pea soup). Season with salt and lemon juice.
0
25
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *