Green lentil stew is one of the basic home dishes of Turkish cuisine. Like lots of traditional recipes green lentil stew is also cooked in different ways in almost every house. Some add potatoes and carrots and some doesn’t.
If you have it at hand you can chop some celery stalks also for example. But since it will take a little longer to cook, you should add it after the tomato paste cooks and saute for a few minutes.
Thyme is the best spice for green lentils for me. But as I like its smell fresh, I add it while serving. When the spices cook, they lose their real smell and turn into something else. Although this transformation sometimes produces a good result, it is not always so.
In such cases, it is best to add the spice to the plate, not to the pot. Chili added to dried beans stew, for example. If you add it to the pot, you will only feel the hotness of the pepper when eating. If you add it to your plate, the smell comes with the hotness, which I prefer more. When using spices, you can sometimes make a big difference not by adding them but not adding them to the dish.
Enjoy the recipe…
- 2 cups of green lentils,
- 1 onion, chopped,
- 1 potato, chopped in cubes,
- 1 carrot, chopped in cubes,
- 1 tablespoon tomato paste,
- 1 tsp sweet chilli,
- 4-5 tablespoons of vegetable oil,
- Heat in in a pot,
- Add into the onion and sauté until tender,
- Add tomato paste and sauté until smells good,
- Add the chilli and stir,
- Wash and strain the lentils and add into the pot,
- Add boiling water to pass over the lentils,
- Cover the lid and simmer,
- When the lentils are half cooked, add the carrots and potatoes (add boiling water if necessary) and simmer until all ingredients are softened,
- Add salt and stir and remove from heat.