Green lentil stew.

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Discussion

Huntsman

Original Poster:

8,393 posts

259 months

Wednesday 4th December 2024
quotequote all
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

dickymint

26,248 posts

267 months

Wednesday 4th December 2024
quotequote all
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.............



A random veggie stew using it.........




Trust me it's a lot more than just Chilli thumbup

Jer_1974

1,587 posts

202 months

Wednesday 4th December 2024
quotequote all
I would look at adding some strong sausage such as Toulouse or Italian fennel sausage.

Huntsman

Original Poster:

8,393 posts

259 months

Wednesday 4th December 2024
quotequote all
dickymint said:
Get yourself a tub of this.............



A random veggie stew using it.........




Trust me it's a lot more than just Chilli thumbup
I'll give it a whirl.

My lunches tend to feature hot spicyness quite a lot, a break form such would be ok!

Huntsman

Original Poster:

8,393 posts

259 months

Wednesday 4th December 2024
quotequote all
Jer_1974 said:
I would look at adding some strong sausage such as Toulouse or Italian fennel sausage.
Chorizo and butter bean next week.

Mobile Chicane

21,390 posts

221 months

Wednesday 4th December 2024
quotequote all
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.


Bill

54,874 posts

264 months

Wednesday 4th December 2024
quotequote all
yes Chicken stock would help. And dried mushrooms.

soad

33,578 posts

185 months

Thursday 5th December 2024
quotequote all
I add chickpeas and Indian spices (garam masala, turmeric, coriander, cumin). Plus fresh garlic and ginger.

Huntsman

Original Poster:

8,393 posts

259 months

Thursday 5th December 2024
quotequote all
Bill said:
yes Chicken stock would help. And dried mushrooms.
Acksherly, mine is made with chicken stock as I have gallons of it frozen down.

I'll try shrooms and some parsley.

Bill

54,874 posts

264 months

Thursday 5th December 2024
quotequote all
If it's home made then more seasoning!

Huntsman

Original Poster:

8,393 posts

259 months

Thursday 5th December 2024
quotequote all
Bill said:
If it's home made then more seasoning!
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.


PhilAsia

5,177 posts

84 months

Thursday 5th December 2024
quotequote all
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.







Huntsman

Original Poster:

8,393 posts

259 months

Monday 9th December 2024
quotequote all
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.

Much improved.