Persian Lentil Stew

My mom’s lentil stew always comforted me as a child so this is a recipe close to my heart. Earlier this week my husband told me he was craving it so I made my own version of the soup. I tweaked the recipe by adding some herbs and spices not traditionally used in this dish (paprika, red pepper flakes, and red onion). This stew is great for a winter evening or in the summertime served with some tangy yogurt. Enjoy!

INGRIDIENT

2 cups dried lentils

1 tablespoon butter, or to taste

2 carrots, finely chopped

3 stalks celery, finely chopped

1 yellow onion, finely chopped

3 cloves garlic, minced

2 tablespoons ground paprika

2 tablespoons ground turmeric

1 tablespoon kosher salt

2 teaspoons red pepper flakes

2 teaspoons ground cinnamon

freshly ground black pepper to taste

2 tablespoons olive oil

1 quart beef broth

1 cup boiling water, or as needed

2 cups chopped spinach

2 limes, juiced

2 tablespoons chopped green onions

2 cubes beef bouillon

½ cup plain nonfat yogurt, or to taste

2 tablespoons chopped fresh parsley, or to taste

DIRECTION

Step: 1

Place lentils in a large container and cover with several inches of cool water; let soak for 10 to 15 minutes. Drain.

Step: 2

Melt butter in a Dutch oven over medium heat. Add carrots, celery, onion, and garlic; cook and stir until lightly golden brown, 5 to 7 minutes. Stir in paprika, turmeric, salt, red pepper flakes, cinnamon, and pepper. Add lentils and olive oil; cook and stir until lentils are coated with oil, 1 to 2 minutes.

Step: 3

Pour beef broth into the Dutch oven; bring to a boil. Simmer, adding boiling water as lentils absorb the broth to maintain a stew consistency, about 20 minutes. Stir in spinach, lime juice, green onions, and beef bouillon cubes. Continue simmering until lentils are soft, about 1 hour.

Step: 4

Serve stew topped with spoonfuls of yogurt and fresh parsley.

NUTRITION FACT

Per Serving: 268 calories; protein 16.1g; carbohydrates 39.2g; fat 6.3g; cholesterol 4.2mg; sodium 1385.5mg.

The word “stew” can refer to both a food and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, but it does have a few piece of differences. The meat is chopped into few of pieces instead of being cooked all of it , and the liquid completely covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.

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