Green lentil stew.
Discussion
I made a big batch of lentil stew for my lunches, its a bit bland, maybe it needs a bit more salt!
I feel it needs jollying up a bit, today I added a drop of wooster sauce, its better, but lacking a little unctiousness.
3 medium white onions
10 to 12 rashes of smoked striky bacon
3 branches of celery finely sliced
5 to 6 carrots brunoise (small dices)
1 kg lentil du puy
3 tin of chopped tomatoes
thyme
seasoning
first cook your sliced onion in virgin oil , until golden
add your chopped bacon and cook it until crispy
add your celery carrots and chopped tomato
let it cook for few minutes,
add your lentils previously cooked for 5 minutes (previously in a separate
pan field in slated boiling water this is just not to have the dark colour
of the water which wouldn t be very appealing to eat )
once you add your lentils, add some water up to the top of your
ingredients, thyme and seasoning, cook for about 20 min or until the
lentils are cooked
I feel it needs jollying up a bit, today I added a drop of wooster sauce, its better, but lacking a little unctiousness.
3 medium white onions
10 to 12 rashes of smoked striky bacon
3 branches of celery finely sliced
5 to 6 carrots brunoise (small dices)
1 kg lentil du puy
3 tin of chopped tomatoes
thyme
seasoning
first cook your sliced onion in virgin oil , until golden
add your chopped bacon and cook it until crispy
add your celery carrots and chopped tomato
let it cook for few minutes,
add your lentils previously cooked for 5 minutes (previously in a separate
pan field in slated boiling water this is just not to have the dark colour
of the water which wouldn t be very appealing to eat )
once you add your lentils, add some water up to the top of your
ingredients, thyme and seasoning, cook for about 20 min or until the
lentils are cooked
Huntsman said:
I made a big batch of lentil stew for my lunches, its a bit bland, maybe it needs a bit more salt!
I feel it needs jollying up a bit, today I added a drop of wooster sauce, its better, but lacking a little unctiousness.
3 medium white onions
10 to 12 rashes of smoked striky bacon
3 branches of celery finely sliced
5 to 6 carrots brunoise (small dices)
1 kg lentil du puy
3 tin of chopped tomatoes
thyme
seasoning
first cook your sliced onion in virgin oil , until golden
add your chopped bacon and cook it until crispy
add your celery carrots and chopped tomato
let it cook for few minutes,
add your lentils previously cooked for 5 minutes (previously in a separate
pan field in slated boiling water this is just not to have the dark colour
of the water which wouldn t be very appealing to eat )
once you add your lentils, add some water up to the top of your
ingredients, thyme and seasoning, cook for about 20 min or until the
lentils are cooked
Get yourself a tub of this.............I feel it needs jollying up a bit, today I added a drop of wooster sauce, its better, but lacking a little unctiousness.
3 medium white onions
10 to 12 rashes of smoked striky bacon
3 branches of celery finely sliced
5 to 6 carrots brunoise (small dices)
1 kg lentil du puy
3 tin of chopped tomatoes
thyme
seasoning
first cook your sliced onion in virgin oil , until golden
add your chopped bacon and cook it until crispy
add your celery carrots and chopped tomato
let it cook for few minutes,
add your lentils previously cooked for 5 minutes (previously in a separate
pan field in slated boiling water this is just not to have the dark colour
of the water which wouldn t be very appealing to eat )
once you add your lentils, add some water up to the top of your
ingredients, thyme and seasoning, cook for about 20 min or until the
lentils are cooked
A random veggie stew using it.........
Trust me it's a lot more than just Chilli
I make a version of this with Toulouse sausage, the mirepoix as described and lots of garlic.
No tomato.
Puy lentils - the genuine version - are essential to give that smoky note, as is a good chicken stock.
I bung lots of chopped flat leaf parsley in mine, but (almost) any green would do. I have some fermented spring greens to try.
No tomato.
Puy lentils - the genuine version - are essential to give that smoky note, as is a good chicken stock.
I bung lots of chopped flat leaf parsley in mine, but (almost) any green would do. I have some fermented spring greens to try.
Me and MrsPA have dhal quite regularly. Had some yesterday. Temper some curry leaves/cumin/saunf/kolanji/whatever floats you boat. To take it to the next level, heat and grind your own masala powder. Enjoy.
Recipe yesterday was:
Dry Masala:
cumin seed 0.5 tsp
saunf seed 0.75 tsp
star anise 0.25 tsp
cardamon 0.25 tsp
cinnamon 0.25 tsp
coriander seed 1.5 tsp
dried chili x3 deseeded
Temper:
cumin 0.75 tsp
black mustard seeds 1.25 tsp
curry leaves 20
dried chili x2 deseeded
ginger paste 2 tsp
turmeric powder 0.25 tsp
hing 0.25 tsp
Kashmeeri chili powder 0.5 tsp
Add masala power 2 tsp
gently fry off dry spices
1 cup toor (split pigeon peas)
2 cups masoor (split red lentil)
add water to consistency required
When dahl is almost ready add temper, remaining 1.5 tsp dry masala and rub in a palmful of kashoor methi (fenugreek leaves)
Then fresh chopped coriander leaves and lemon juice to finish.
The aim was for the taste to be quite coriander forward, which worked for us. Mixing your own masala makes a dish as far as I am concerned - it takes ten minutes, can be dialled to suit your palate (or the recipe's required taste), but is a game changer.
Recipe yesterday was:
Dry Masala:
cumin seed 0.5 tsp
saunf seed 0.75 tsp
star anise 0.25 tsp
cardamon 0.25 tsp
cinnamon 0.25 tsp
coriander seed 1.5 tsp
dried chili x3 deseeded
===
Temper:
cumin 0.75 tsp
black mustard seeds 1.25 tsp
curry leaves 20
dried chili x2 deseeded
ginger paste 2 tsp
turmeric powder 0.25 tsp
hing 0.25 tsp
Kashmeeri chili powder 0.5 tsp
Add masala power 2 tsp
gently fry off dry spices
========
1 cup toor (split pigeon peas)
2 cups masoor (split red lentil)
add water to consistency required
When dahl is almost ready add temper, remaining 1.5 tsp dry masala and rub in a palmful of kashoor methi (fenugreek leaves)
Then fresh chopped coriander leaves and lemon juice to finish.
============
The aim was for the taste to be quite coriander forward, which worked for us. Mixing your own masala makes a dish as far as I am concerned - it takes ten minutes, can be dialled to suit your palate (or the recipe's required taste), but is a game changer.
Huntsman said:
That's a question...
I use this, its about 60% salt and 40% veg, I used about 2/3rds of a teaspoon in my stock pot, so maybe I do need more salt.
I found a portion of this lentil stew in the freezer, the last one of this batch, I added half a teaspoon of the herbamare salt.I use this, its about 60% salt and 40% veg, I used about 2/3rds of a teaspoon in my stock pot, so maybe I do need more salt.
Much improved.
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