Cretan-style Lentil Stew

Ingredients

In this Cretan adaptation, the traditional Indian spices are replaced with Cretan herbs such as oregano and thyme, which add a unique Mediterranean twist to the dish. The stew is also enriched with the addition of Cretan olive oil, which lends a rich and fruity flavor to the lentils. The use of fresh Cretan vegetables like tomatoes and spinach adds a vibrant touch to the stew, enhancing its nutritional value and giving it a distinct Cretan flair. We alse have the original recipe for Dal dum pukht, so you can check it out.

• 1 cup (200g) lentils 1 cup (200g) lentils
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons Cretan olive oil 2 tablespoons Cretan olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 tomato, diced 1 tomato, diced
• 1 cup (240ml) tomato passata 1 cup (240ml) tomato passata
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric 1 teaspoon turmeric
• 2 cups (60g) fresh spinach leaves 2 cups (60g) fresh spinach leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 12g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Rinse the lentils under cold water and drain.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent.
3. 3.
   Add the carrots and tomatoes to the pot and cook for 5 minutes, until slightly softened.
4. 4.
   Stir in the lentils, tomato passata, dried oregano, dried thyme, cumin, coriander, and turmeric. Mix well to combine.
5. 5.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the lentils are tender.
6. 6.
   Stir in the fresh spinach leaves and cook for an additional 5 minutes, until wilted.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Cretan-style Lentil Stew hot, garnished with a drizzle of Cretan olive oil and a sprinkle of dried oregano.

Treat your ingredients with care...

• Lentils — Make sure to rinse the lentils thoroughly before cooking to remove any debris or impurities.
• Cretan olive oil — Use a high-quality extra virgin olive oil from Crete to enhance the flavor of the stew.
• Fresh spinach leaves — If you prefer a softer texture, you can blanch the spinach leaves in boiling water for a minute before adding them to the stew.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a chopped chili pepper.
• Serve the stew with a side of crusty bread to soak up the delicious flavors.
• Feel free to customize the vegetables based on your preference and seasonal availability.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• This stew pairs well with a dollop of Greek yogurt or a sprinkle of crumbled feta cheese for added creaminess.

Serving advice

Serve the Cretan-style Lentil Stew as a main course, accompanied by a side of crusty bread or a fresh green salad. Drizzle some extra Cretan olive oil on top and garnish with a sprinkle of dried oregano for an authentic touch.

Presentation advice

Present the Cretan-style Lentil Stew in individual bowls, allowing the vibrant colors of the lentils and vegetables to shine through. Serve with a sprig of fresh oregano or a lemon wedge for an attractive and appetizing presentation.