| Prep: 15 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 230 | 4g | 1g | 39g |
| sugars | fibre | protein | salt |
| 5g | 8g | 14g | 0.7g |
There’s something about the Purslane and Lentil Stew that seeps into your soul and elicits a deep sigh of satisfaction. Maybe it’s the earthiness of the lentils married to the succulence of fresh tomatoes or the tart kick that purslane brings to the palette deliciously balanced with fragrant spices. Whatever it is, I tell you, this one’s a keeper.
A Wild Fusion of Flavors
Originally hailing from Montana, I’ve always been eager to intertwine the rustic charm of my homeland with the exploration of new flavors. And this Purslane and Lentil Stew does just that. While not as recognized in this side of the world, purslane, with its surprising lemon-peppery bite and textural crunch, is an interesting addition which takes this recipe several notches up.
That’s not even the best part. Did you know that purslane is one of the most nutrient-dense foods on the planet? It’s loaded with antioxidants, vitamins, and omega-3 fatty acids, making this stew not just fantastically flavorful, but also super healthy.
Pairing Ideas and Variations
This stew is a standout star on its own, but combined with a crusty loaf of sourdough or a side of your favorite roasted veggies, it’s downright divine. If you aren’t a fan of lentils, replace them with white beans or chickpeas; both work beautifully in this recipe. Likewise, feel free to experiment with spices to make it your own- some smoked paprika or fresh rosemary would add an extra dimension of flavor.
Loving the hearty richness of the Purslane and Lentil Stew, I am reminded of the exquisite Moroccan Lentil Soup. The texture might be different, but the explosion of flavors is somewhat reminiscent. That being said, this stew is truly unique and represents a fusion of traditions and ingredients that is a joy to savor.
Food, as they say, has a story to tell and a language to speak. This lentil and purslane stew does just that – it echoes the peaceful serenity of Montana’s landscapes and the adventurous spirit of its people, all while throwing in a twist of the unknown. Here’s a dish that’s as satisfying to prepare as it is to devour, making your kitchen the heart and soul of your home, one bowl at a time.
What You’ll Need
- 1 cup of dried lentils
- 4 cups of water
- 2 medium-sized onions, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 2 cups of purslane, chopped
- 4 medium-sized tomatoes, chopped
- 1 red bell pepper, chopped
- 1 teaspoon of cumin
- Salt and pepper to taste
- 1 lemon, juiced
- Parsley for garnish (optional)
Method
Step One
Begin by rinsing the dried lentils under cold water. Once thoroughly rinsed, place them into a large pot, add the 4 cups of water, and bring to a boil over high heat. Once boiling, reduce the heat to low and let the lentils simmer for about 20 minutes, until tender.
Step Two
While the lentils are cooking, it’s time to prepare the other ingredients. Heat the olive oil in a large frying pan over medium heat. Add the chopped onions and garlic and sauté until the onions become soft and transparent.
Step Three
Add the chopped purslane, tomatoes, and red bell pepper to the frying pan. Stir well and continue to cook for 5 minutes. The tomatoes should release some juice, which will be absorbed by the purslane.
Step Four
It’s time to spice things up! Add the cumin to the frying pan, along with your desired amount of salt and pepper. Mix well so that all ingredients are evenly coated in the spices.
Step Five
By now, your lentils should be cooked. If they’re tender, drain any remaining water and add the cooked lentils to the frying pan with the other ingredients.
Step Six
Continue cooking all of the ingredients together for another 10 minutes, allowing the flavors to mingle. After 10 minutes, remove from heat and add the freshly squeezed lemon juice. Stir well so the juice is evenly distributed throughout the stew.
Step Seven
Transfer your stew from the pan to your favorite serving dishes. If you like, sprinkle chopped parsley on top of each dish as a garnish just before serving.
Step Eight
Enjoy your homemade Purslane and Lentil Stew! This hearty dish can be served as a main course or as a side dish as part of a larger meal.
