Uzbek-style Lentil Stew

Ingredients

In this Uzbek-style adaptation of Sambar, we incorporate Uzbek-specific spices like nigella seeds and fenugreek leaves to give the dish a distinct flavor profile. Additionally, we use traditional Uzbek cooking techniques and pair the stew with Uzbek flatbread or rice, which adds an authentic touch to the dish. We alse have the original recipe for Sambar, so you can check it out.

• 1 cup (200g) lentils 1 cup (200g) lentils
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon nigella seeds 1 teaspoon nigella seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon fenugreek leaves 1/2 teaspoon fenugreek leaves
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 carrots, diced 2 carrots, diced
• 1 potato, diced 1 potato, diced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 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): 40g, 6g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the lentils thoroughly and soak them in water for 30 minutes. Drain and set aside.
2. 2.
   Heat vegetable oil in a large pot over medium heat. Add cumin seeds and nigella seeds, and sauté until fragrant.
3. 3.
   Add the chopped onion and minced garlic to the pot. Sauté until the onion turns translucent.
4. 4.
   Stir in coriander powder, turmeric powder, and fenugreek leaves. Cook for a minute to release the flavors.
5. 5.
   Add the chopped tomatoes, carrots, and potato to the pot. Cook for 5 minutes, allowing the vegetables to soften.
6. 6.
   Add the soaked lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Uzbek-style Lentil Stew hot, garnished with fresh cilantro. Enjoy with Uzbek flatbread or rice.

Treat your ingredients with care...

• Lentils — Make sure to rinse and soak the lentils before cooking to ensure even cooking and a smoother texture.
• Nigella seeds — Toasting the nigella seeds lightly in a dry pan before adding them to the dish will enhance their flavor.
• Fenugreek leaves — Crush the fenugreek leaves between your palms before adding them to the stew to release their aroma.

Tips & Tricks

• For a spicier version, add a pinch of red chili powder or a chopped green chili.
• Customize the vegetables according to your preference. You can add bell peppers, peas, or spinach for variation.
• To make the stew creamier, blend a small portion of the cooked lentils and vegetables before adding them back to the pot.
• Serve the stew with a dollop of yogurt on top for a creamy and tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Uzbek-style Lentil Stew hot in individual bowls. Accompany it with freshly baked Uzbek flatbread or steamed rice for a complete and satisfying meal.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in traditional Uzbek ceramic bowls or on rustic wooden plates to enhance the visual appeal.