Lentil Stew

Last Updated on Sunday, 13 March 2011 02:29 Written by Flax Sunday, 13 March 2011 02:29

This stew contains both a protein and a green leafy vegetable.  Serve it on a bed of rice and you have a well-balanced, healthy and nourishing meal.  The prep. time for this dish is about ten minutes, and while you could theoretically get away with twenty minutes of cooking time, I prefer to let it cook slowly, over a low flame, for up to an hour. 

The green leafy vegetable that I use here has a bunch of names.  In Israel it is called both mangold and beet leaves.   It is one of my favorite green leafy vegetables to use in cooking because it is a Gush Katif product that is almost always available.  Look for it next to the lettuce in the refrigerated vegetable section.

For all of those who have been asking, pickled lemon is sold in supermarkets.  It is a commonly used ingredient in North African cooking and can usually be found next to the horseradish or the schug.  The hebrew name for pickled lemon is lemon baladi.  It is both salty and sour in flavor.  To prevent oversalting your food, add the pickled lemon first and then taste the dish before you add more salt.

Ingredients:

  • olive oil
  • 1 onion, diced
  • 4 cloves garlic, smashed and diced
  • 2 tomatoes, seeded and chopped
  • 1 bunch mangold leaves (beet leaves), crudely chopped
  • 1 cup green lentils
  • 3 cups water
  • 1/2 bunch coriander, diced
  • 1 tsp pickled lemon
  • turmeric
  • chilli pepper (optional)
  • fenugreek (optional)
  • cumin
  • salt and pepper

Heat the olive oil in a wide sauce pan.  Saute the onion, garlic and spices until the onion is translucent.  Add the mangold leaves and sweat until the leaves are soft.  Add the remaining ingredients and bring to a boil.  The lentils are cooked after 15 minutes but I like to cook this dish for up to an hour, leaving it to simmer until most of the water has boiled out and you are left with a thick sauce.

Serve hot.  Serves 4 as a main course.

Enjoy!



1 Comment

  1. Don Felipe   |  Monday, 29 July 2013 at 4:38 pm

    OMG that sounds delicious! I love stew!!!

    I just prepared and fried some mangold/onion/garlic/eggplant plus eggs for lunch, seasoned it with salt/pepper/coriander/nutmeg, put fresh Parmesan cheese on top and served it with sliced tomatoes and Italian bread. Simple, fast (20-30 minutes including cleaning/chopping), and yummy! Mangold is my new favorite leaf now, and that’s pretty much what I google’d for and how I came here: “mangold leaves best recipe”. Can’t wait to cook the Lentil Stew.

    Do you simply call this dish “Lentil Stew” or does it have a Hebrew (or even German) name as well?

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