Jain Lentil Stew

Ingredients

In the original Bosnian Rapsko sočivo, meat is a key ingredient, which is not suitable for Jain vegetarianism. Therefore, this adaptation replaces the meat with a variety of vegetables to maintain the heartiness and flavor of the dish. Additionally, the spices and seasonings are adjusted to align with Jain dietary restrictions. We alse have the original recipe for Rapsko sočivo, so you can check it out.

• 1 cup (200g) lentils, rinsed and drained 1 cup (200g) lentils, rinsed and drained
• 3 cups (710ml) water 3 cups (710ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional) 1/2 teaspoon red chili powder (optional)
• Salt to taste Salt to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 38g, 5g
• Protein: 12g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring the water to a boil. Add the lentils and cook until tender, about 20 minutes. Drain and set aside.
2. 2.
   In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the minced garlic and sauté for another minute.
4. 4.
   Add the diced carrot, celery, and bell pepper to the pan. Cook until the vegetables are slightly softened.
5. 5.
   Stir in the cumin powder, coriander powder, turmeric powder, and red chili powder (if using). Cook for a minute to toast the spices.
6. 6.
   Add the cooked lentils to the pan and mix well to combine all the flavors. Season with salt to taste.
7. 7.
   Reduce the heat to low and simmer the stew for 10-15 minutes, allowing the flavors to meld together.
8. 8.
   Serve the Jain Lentil Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before cooking to remove any impurities.
• Cumin powder — Toasting the cumin powder in the pan before adding other ingredients enhances its flavor.
• Red chili powder — Adjust the amount of red chili powder according to your spice preference.

Tips & Tricks

• For a thicker stew, mash some of the cooked lentils with the back of a spoon before adding the vegetables.
• Add a squeeze of lemon juice before serving to enhance the flavors.
• Customize the vegetables according to your preference or seasonal availability.
• Serve the Jain Lentil Stew with warm naan bread or steamed rice for a complete meal.
• Make a larger batch and freeze the leftovers for quick and convenient meals.

Serving advice

Serve the Jain Lentil Stew hot as a main course. Accompany it with steamed rice or naan bread for a satisfying meal.

Presentation advice

Garnish the Jain Lentil Stew with a sprinkle of fresh cilantro to add a pop of color. Serve it in a deep bowl to showcase the vibrant ingredients and allow the aroma to waft through the air.