California-style Spiced Lentil Stew

Ingredients

In this California-style adaptation, we incorporate the essence of Misir Wat by using lentils as the base ingredient. However, we introduce California cuisine elements by adding fresh vegetables like bell peppers and kale, which are commonly found in the region. The spices are also adjusted to include cumin, paprika, and turmeric, giving the stew a warm and earthy flavor profile. The addition of lemon juice and cilantro adds a refreshing and vibrant twist to the dish. We alse have the original recipe for Misir wat, so you can check it out.

• 2 cups (400g) lentils, rinsed and drained 2 cups (400g) lentils, rinsed and drained
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups (60g) kale, chopped 2 cups (60g) kale, chopped
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 18g
• Fiber: 15g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
2. 2.
   Add the bell peppers and tomatoes to the pot, and cook for 5 minutes until they start to soften.
3. 3.
   Stir in the tomato paste, cumin, paprika, turmeric, and cayenne pepper (if using). Cook for another minute to toast the spices.
4. 4.
   Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
5. 5.
   Stir in the kale and cook for an additional 5 minutes until wilted.
6. 6.
   Remove the pot from heat and squeeze in the lemon juice. Season with salt and pepper to taste.
7. 7.
   Serve the California-style Spiced Lentil Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lentils — Rinse and drain the lentils before using to remove any debris or impurities.
• Kale — Remove the tough stems and chop the leaves into bite-sized pieces for easy incorporation into the stew.
• Bell peppers — Dice the bell peppers into small, uniform pieces to ensure even cooking.

Tips & Tricks

• For an extra kick of heat, add a pinch of red pepper flakes or a dash of hot sauce.
• Serve the stew with a side of crusty bread or steamed rice for a complete meal.
• Customize the vegetables based on seasonal availability or personal preference.
• Make a larger batch and freeze the leftovers for quick and convenient meals.
• Experiment with different herbs and spices to create your own unique flavor profile.

Serving advice

Serve the California-style Spiced Lentil Stew in individual bowls, garnished with fresh cilantro. Accompany it with a side of warm bread or fluffy rice to soak up the flavorful broth.

Presentation advice

To enhance the presentation, drizzle a swirl of olive oil on top of the stew and sprinkle some additional chopped cilantro. Serve it in colorful ceramic bowls to showcase the vibrant colors of the dish.