Monday, 29 October 2012

MoFo Day 29: Green Lentil Stew

I adapted this recipe from one I found at the Almost Turkish blog. (Do check out this blog it has some great traditional and contemporary Turkish recipes.) The recipe as given there looks really good but my failure to cook much over the last few days meant that my body was crying out for leafy green veggies (who'd have believed that possible?) so I raided the fridge and added the last of the curly kale and some spinach. I also added some sumac, which isn't really necessary but added another taste dimension. Do add the sauce - it really brings a zing to the flavour.


Ye┼čil Mercimek (Green Lentils) 

1 onion, finely chopped
2 cloves of garlic, crushed
1 dssp flour (I used chickpea flour)
2 Tbsp tomato paste
1 can (265g drained/cooked weight) green (Continental) lentils 
2.5 cups water
50 g chopped curly kale and/or fresh spinach (optional)
2 Tbsp fresh dill 
pinch of sumac (optional)

Sauce:
1/4 cup red wine vinegar
2 cloves of garlic, crushed
1/2 tsp chilli pepper flakes

Saute onion and garlic in a small amount of water for around 5 minutes until softened. Stir in flour and tomato paste and cook for a few minutes more. Add cooked lentils and water and cook for 20 minutes. Add kale and/or spinach and cook for a further 5 minutes. Add chopped dill and a pinch of sumac if desired and cook for another 2 minutes. Serve topped with a spoonful or two of the sauce. I served mine with steamed veggies - broccoli, romanesco, petits pois and baby corn. It would be good with rice or bread as recommended in the original post.

serves 3 


                        

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