Multi Lentil Persian Stew With Vegetables Dhansaak Food

MULTI-LENTIL PERSIAN STEW WITH VEGETABLES (DHANSAAK)

Steps:

• In heavy 1-quart saucepan, melt butter over low heat. Continue simmering over low heat 15 to 20 minutes, occasionally skimming off milk solids that surface, until butter is clear and deep yellow in color. Do not stir (some of the milk solids will turn brown and sink to the bottom of pan). Remove saucepan from heat. Cool 5 to 10 minutes; do not stir. Gently pour clarified butter into an airtight container, leaving the milk solids in the saucepan. Cover and store in refrigerator up to 4 weeks. Makes 3/4 cup clarified butter; use 2 tablespoons for this recipe.
• In 3-quart saucepan, place pigeon peas, red lentils, yellow split peas, green lentils, 1 of the onions, the undrained spinach, carrots, tomato, chiles and 6 cups of the water. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes, skimming off any foam that floats to the top, until lentils are softened and most of the liquid is absorbed. Remove from heat.
• While lentil mixture is simmering, in 10-inch skillet, heat 2 tablespoons clarified butter over medium-high heat. Add remaining onion, the gingerroot and garlic; stir-fry 2 to 3 minutes, being careful not to burn mixture, until mixture is dark brown. Add all remaining stew ingredients except cilantro and lime; stir-fry 30 to 60 seconds or until spices have a nutty aroma.
• Stir in remaining 1/2 cup water. Heat to boiling, scraping brown bits from bottom of skillet. Stir spice mixture into lentil mixture. Simmer uncovered 15 minutes. Garnish with cilantro and lime wedges.

LENTIL STEW WITH COCONUT AND MADRAS CURRY

Steps:

• Heat the olive oil in a large stock pot over medium heat. Add the onion, garlic, madras curry, salt and pepper. Cook, stirring occasionally, until the onions start to soften, about 1 minute. Add the parsnips, sweet potatoes and red lentils and cook until warm, 1 to 2 minutes.
• Add the vegetable stock and coconut milk. Simmer until the vegetables are tender and the lentils are cooked, 25 to 30 minutes. Stir in the vinegar and spinach and cook until the spinach is wilted, about 1 minute more. Ladle the stew into bowls and garnish with the Fresno chile, fresh mint and a lime wedge. Serve with grilled naan if desired.

VEGETABLE LENTIL STEW

Steps:

• In a Dutch oven, combine the first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until lentils and vegetables are tender. , Stir in spinach; heat through. Combine topping ingredients; dollop about 1 tablespoon on each serving.

ONE-POT VEGETABLES AND LENTIL RECIPE

Steps:

• Place the lentils in a bowl and cover with water. Soak for 15 minutes or so, then drain.
• Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot.
• Add the onions, garlic, and remaining vegetables.
• Cook on medium-high heat, stirring occasionally until the vegetables have softened (about 5-7 mins).
• Stir in the lentils, salt and pepper and the remaining spices.
• Add the tomatoes and water.
• Bring everything to a boil for 5 mins, stirring occasionally.
• Reduce the heat to low; cover and let simmer for 20 mins or until the vegetables and lentils are cooked to tender. Taste and adjust the spices to your liking.
• Serve hot with your favorite crusty bread or some warm pita!

BEEF AND LENTIL STEW

Steps:

• Pour flour into a shallow bowl and dust steak with flour. Heat oil in a large skillet over high heat and sear beef on all sides until browned, 3 to 5 minutes. Remove from the skillet and set aside.
• Add carrots, onion, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add more oil if necessary.
• Add tomatoes with juice, lentils, beef broth, rosemary, and browned beef pieces to the skillet and stir well. Reduce heat, cover pot halfway with a lid, and simmer for 40 minutes.
• Add potatoes to the skillet. Simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and pepper.

VEGETARIAN RED BORSCHT

Steps:

• Put olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat.
• When oil is hot, add onion, celery and leek, stir to coat, and season with salt and pepper. Cook for 5 to 7 minutes, stirring, until onion has softened and just begun to brown. Add garlic, tomato paste, paprika, caraway, bay leaf and thyme, and cook for 1 minute, stirring.
• Add potatoes, beets and carrots, 6 cups water and 1 1/2 teaspoons salt, or to taste. Bring to a boil, then reduce to a brisk simmer. Simmer with lid ajar for 20 minutes, or until potatoes, beets and carrots are fork tender.
• Add kale and vinegar, and stir to distribute. Taste broth and adjust seasoning. Simmer until kale is done, about 8 minutes.
• Meanwhile, make the horseradish cream: Put horseradish, lemon juice, salt and sugar in a small bowl. Let macerate 5 minutes, then stir in crème fraîche.
• To serve, ladle into soup bowls, and garnish with chopped dill, parsley, tarragon and chives. Pass the horseradish cream at the table.

PERSIAN LENTIL STEW

Steps:

• Place lentils in a large container and cover with several inches of cool water; let soak for 10 to 15 minutes. Drain.
• Melt butter in a Dutch oven over medium heat. Add carrots, celery, onion, and garlic; cook and stir until lightly golden brown, 5 to 7 minutes. Stir in paprika, turmeric, salt, red pepper flakes, cinnamon, and pepper. Add lentils and olive oil; cook and stir until lentils are coated with oil, 1 to 2 minutes.
• Pour beef broth into the Dutch oven; bring to a boil. Simmer, adding boiling water as lentils absorb the broth to maintain a stew consistency, about 20 minutes. Stir in spinach, lime juice, green onions, and beef bouillon cubes. Continue simmering until lentils are soft, about 1 hour.
• Serve stew topped with spoonfuls of yogurt and fresh parsley.

PERSIAN-STYLE RED LENTIL AND TOMATO SOUP

Steps:

• Heat oil in a medium pot over medium heat. Add the onion, celery, carrot and garlic. Cook until the onion is softened.
• Stir in the turmeric and paprika. Add tomatoes and stock along with the dried lime. Bring to a boil, cover, lower heat and simmer for 20 minutes. If the dried lime is still floating, cut it in half with a knife or kitchen scissors now that it is softened.
• Add the lentils, return to a simmer. Cover and cook 15-20 minutes or until the lentils are cooked.
• Using an immersion blender or regular blender, puree half the soup, return to the pot.
• Add sumac and parsley/other herbs, cook 5 minutes longer.
• Serve hot with bread and a dollop of yogurt (optional).

RED LENTIL AND VEGETABLE STEW

Steps:

• Sauté the carrots, onion, and celery in the olive oil until they start to caramelize a bit.
• Add the garlic about a minute before the vegetables are finished sautéing.
• Add the red lentils, and stir until mixed with the vegetables.
• Add the stock, tomatoes and juice, cumin, and Tabasco, if using.
• Bring to a simmer over medium heat and reduce heat to medium low.
• Simmer until the lentils are tender, about 25 minutes.
• If the liquid all evaporates and the lentils are not done, add a little water to keep the simmer going.

VEGETABLE LENTIL STEW

Steps:

• In a large heavy pot, heat oil and cook onions until tender. Stir in green, red peppers and carrots and cook for 2 minutes. Stir in eggplant and zucchini. Add all the spices and toss to coat. Stir in the lentils. Add the wine, tomatoes, oregano and basil. Bring to a boil and reduce heat. Cover and simmer gently for 1 hour. If more liquid is needed, add 1 cup of water. Stir the stew occasionally. When lentils are tender, stir in the beans. Cook for another 20 minutes. Season to taste. Garnish with chopped parsley.