| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 3g | 0.5g | 60g |
| sugars | fibre | protein | salt |
| 5g | 15g | 25g | 0.4g |
Why I Love Romanian Lentil Stew
Growing up surrounded by the rich culinary traditions of the Southern United States, I developed a deep appreciation for home-cooked meals. My Romanian Lentil Stew, in particular, is a dish that I hold close to my heart. The aroma of this hearty, spiced lentil stew simmering away in my kitchen, especially during the colder months, always brings back fond memories of gathering around the dining table with loved ones.
A Taste Exploration Beyond Borders
Though my dishes usually echo the Southern recipes I grew up with, I’ve always been drawn to exploring diverse cuisines from around the globe. Inspired by Hugh Fearnley-Whittingstall, I’ve stretched my culinary horizons to include flavors from far-flung locations. This passion for exploring new flavors is particularly evident in my take on the wholesome Romanian lentil stew. This dish, while not traditionally Southern, is a perfect example of how a culinary expedition can result in a delectable cross-cultural delight.
Simple Ingredients with Enthralling Aroma
The magic of the Romanian Lentil stew is in its simplicity. Lentils, onion, garlic, carrots and a generous hit of herbs and spices come together to create an enthralling aroma and deeply satisfying flavor. As these ingredients simmer, they meld into this robust and hearty stew, creating layers of flavor that tantalize the taste buds. The bell pepper and diced tomatoes add a fresh twist to the stew, infusing it with a subtle sweetness that perfectly complements the earthy lentils.
Finally, the stew is finished off with a drizzle of vinegar and a generous sprinkle of fresh parsley. The vinegar balances out the rich flavors of the stew, adding just the right amount of tangy bite, while the fresh parsley brings a burst of freshness that brightens the dish.
Nourishing and Comforting
Beyond its aromatic allure, my favorite part about this Romanian Lentil Stew is how incredibly nourishing it is. Packed full of protein-rich lentils and high-fiber veggies, it’s the kind of meal that leaves you feeling satisfied and nourished from the inside out. It’s this combination of comfort and nourishment – along with the deep cultural roots the recipe embodies – that makes this stew one of my most cherished creations.
I invite you all to give this heartwarming Romanian Lentil stew a try. I’m confident that you’ll love it as much as I do. Happy cooking!
What You’ll Need
- 2 cups lentils
- 6 cups water
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 1 bell pepper, chopped
- 1 can (14.5 ounces) diced tomatoes
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon vinegar
- 1 bunch fresh parsley, chopped
Method
Step One
Begin by rinsing the lentils under cold water, then drain. Place the lentils in a large pot, add 6 cups of water, and bring to a boil over high heat.
Step Two
While the lentils are cooking, heat the vegetable oil in a large frying pan over medium heat. Add the chopped onion, garlic, carrots, celery, and bell pepper. Cook until softened, about 10 minutes.
Step Three
Add the cooked vegetables to the pot with the lentils. Then, add the diced tomatoes, bay leaves, thyme, paprika, salt, and pepper. Stir well to combine. Reduce heat to low, cover the pot, and let simmer for about an hour or until the lentils are tender.
Step Four
Once the lentils are tender, remove the bay leaves. Stir in the vinegar and adjust the seasonings if necessary. Let the stew continue to simmer for another 10 minutes.
Step Five
Before serving, stir in the chopped fresh parsley. Enjoy your hearty Lentil Stew warm.
