Belarusian-style Lentil Stew

Ingredients

In this Belarusian adaptation of dal makhani, we incorporate traditional Belarusian spices and flavors to create a unique fusion dish. The lentils are slow-cooked with Belarusian spices, giving the stew a distinct taste and aroma. Additionally, we use local ingredients commonly found in Belarusian cuisine, such as onions and garlic, to enhance the flavor profile. We alse have the original recipe for Dal makhani, so you can check it out.

• 1 cup (200g) black lentils 1 cup (200g) black lentils
• 1/2 cup (100g) kidney beans 1/2 cup (100g) kidney beans
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram 1/2 teaspoon dried marjoram
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1/4 teaspoon smoked paprika 1/4 teaspoon smoked paprika
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 14g
• Fiber: 12g
• Salt: 1g

Preparation

1. 1.
   Rinse the lentils and kidney beans under cold water. Soak them in water overnight or for at least 6 hours.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
3. 3.
   Add the chopped onion and minced garlic to the pot. Sauté until the onions turn golden brown.
4. 4.
   Stir in the pureed tomatoes and cook for a few minutes until the mixture thickens.
5. 5.
   Drain the soaked lentils and kidney beans, and add them to the pot. Mix well.
6. 6.
   Add the paprika, dried thyme, dried marjoram, ground black pepper, smoked paprika, and salt. Stir to combine.
7. 7.
   Pour enough water into the pot to cover the lentils and beans. Bring to a boil, then reduce the heat to low and simmer for about 1 hour or until the lentils and beans are tender.
8. 8.
   Once the lentils and beans are cooked, use a potato masher or the back of a spoon to partially mash them, creating a creamy texture.
9. 9.
   Adjust the seasoning if needed and simmer for an additional 10 minutes.
10. 10.
    Serve the Belarusian-style Lentil Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lentils — Make sure to soak the lentils and kidney beans overnight or for at least 6 hours to ensure they cook evenly and have a creamy texture.

Tips & Tricks

• For a smokier flavor, you can add a small amount of liquid smoke to the stew.
• Serve the Belarusian-style Lentil Stew with a dollop of sour cream or yogurt for added creaminess.
• If you prefer a spicier stew, you can add a pinch of cayenne pepper or chili flakes.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a quick and satisfying meal.
• Serve the stew with crusty bread or steamed rice for a complete meal.

Serving advice

Serve the Belarusian-style Lentil Stew hot, garnished with fresh cilantro. Accompany it with a side of crusty bread or steamed rice for a wholesome and satisfying meal.

Presentation advice

To enhance the presentation, drizzle a swirl of olive oil on top of the stew and sprinkle some smoked paprika. Serve it in a rustic bowl or a traditional Belarusian pottery dish for an authentic touch.