Best 2 Persian Lentil Stew Recipes

Embark on a culinary journey to savor the tantalizing flavors of Persian lentil stew, a delightful vegetarian dish deeply rooted in Iranian cuisine. Also known as "Ghormeh Sabzi", this hearty stew is a symphony of textures and aromas, showcasing the perfect harmony of lentils, aromatic herbs, and tender meat. Traditionally prepared using lamb or beef, this versatile dish welcomes variations to suit different dietary preferences, promising a symphony of flavors that will captivate your taste buds. Be it a cozy family dinner or an exotic dinner party, the Persian lentil stew is guaranteed to transport you to the vibrant culinary landscape of Iran.

Here are our top 2 tried and tested recipes!

PERSIAN LENTIL STEW

Persian Lentil Stew image

My mom's lentil stew always comforted me as a child so this is a recipe close to my heart. Earlier this week my husband told me he was craving it so I made my own version of the soup. I tweaked the recipe by adding some herbs and spices not traditionally used in this dish (paprika, red pepper flakes, and red onion). This stew is great for a winter evening or in the summertime served with some tangy yogurt. Enjoy!

Provided by Persian Spice Elevator

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 2h21m

Yield 8

Number Of Ingredients 21

Ingredients

2 cups dried lentils
1 tablespoon butter, or to taste
2 carrots, finely chopped
3 stalks celery, finely chopped
1 yellow onion, finely chopped
3 cloves garlic, minced
2 tablespoons ground paprika
2 tablespoons ground turmeric
1 tablespoon kosher salt
2 teaspoons red pepper flakes
2 teaspoons ground cinnamon
freshly ground black pepper to taste
2 tablespoons olive oil
1 quart beef broth
1 cup boiling water, or as needed
2 cups chopped spinach
2 limes, juiced
2 tablespoons chopped green onions
2 cubes beef bouillon
½ cup plain nonfat yogurt, or to taste
2 tablespoons chopped fresh parsley, or to taste

Steps:

Place lentils in a large container and cover with several inches of cool water; let soak for 10 to 15 minutes. Drain.
Melt butter in a Dutch oven over medium heat. Add carrots, celery, onion, and garlic; cook and stir until lightly golden brown, 5 to 7 minutes. Stir in paprika, turmeric, salt, red pepper flakes, cinnamon, and pepper. Add lentils and olive oil; cook and stir until lentils are coated with oil, 1 to 2 minutes.
Pour beef broth into the Dutch oven; bring to a boil. Simmer, adding boiling water as lentils absorb the broth to maintain a stew consistency, about 20 minutes. Stir in spinach, lime juice, green onions, and beef bouillon cubes. Continue simmering until lentils are soft, about 1 hour.
Serve stew topped with spoonfuls of yogurt and fresh parsley.

Nutrition Facts : Calories 267.8 calories, Carbohydrate 39.2 g, Cholesterol 4.2 mg, Fat 6.3 g, Fiber 17.9 g, Protein 16.1 g, SaturatedFat 1.8 g, Sodium 1385.5 mg, Sugar 4.2 g

MULTI-LENTIL PERSIAN STEW WITH VEGETABLES (DHANSAAK)

Multi-Lentil Persian Stew with Vegetables (Dhansaak) image

What apple pie is to an American, this stew (dhansaak) is to a Parsee from the city of Mumbai, India, formerly called Bombay.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h45m

Yield 8

Number Of Ingredients 22

Ingredients

2 cups (1 lb) unsalted butter
1/2 cup dried split and hulled pigeon peas (toovar dal) or yellow split peas (chana dal), sorted, rinsed and drained
1/4 cup dried red lentils (masoor dal), sorted, rinsed and drained
2 tablespoons dried yellow split peas (chana dal), sorted, rinsed and drained
2 tablespoons dried split and hulled green lentils (mung dal), sorted, rinsed and drained
2 medium red onions, cut in half, thinly sliced
1 package (10 oz) frozen chopped spinach, thawed (do not drain)
2 medium carrots, sliced (1 cup)
1 medium tomato, coarsely chopped (3/4 cup)
1 to 2 fresh Thai, serrano or cayenne chiles, cut lengthwise in half
6 1/2 cups water
2 tablespoons clarified butter (ghee) or vegetable oil
1 tablespoon grated gingerroot
5 medium cloves garlic, finely chopped
1 tablespoon coriander seed, ground
1 teaspoon salt
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground turmeric
1/4 cup finely chopped fresh cilantro
1 large lime, cut into 8 wedges

Steps:

In heavy 1-quart saucepan, melt butter over low heat. Continue simmering over low heat 15 to 20 minutes, occasionally skimming off milk solids that surface, until butter is clear and deep yellow in color. Do not stir (some of the milk solids will turn brown and sink to the bottom of pan). Remove saucepan from heat. Cool 5 to 10 minutes; do not stir. Gently pour clarified butter into an airtight container, leaving the milk solids in the saucepan. Cover and store in refrigerator up to 4 weeks. Makes 3/4 cup clarified butter; use 2 tablespoons for this recipe.
In 3-quart saucepan, place pigeon peas, red lentils, yellow split peas, green lentils, 1 of the onions, the undrained spinach, carrots, tomato, chiles and 6 cups of the water. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes, skimming off any foam that floats to the top, until lentils are softened and most of the liquid is absorbed. Remove from heat.
While lentil mixture is simmering, in 10-inch skillet, heat 2 tablespoons clarified butter over medium-high heat. Add remaining onion, the gingerroot and garlic; stir-fry 2 to 3 minutes, being careful not to burn mixture, until mixture is dark brown. Add all remaining stew ingredients except cilantro and lime; stir-fry 30 to 60 seconds or until spices have a nutty aroma.
Stir in remaining 1/2 cup water. Heat to boiling, scraping brown bits from bottom of skillet. Stir spice mixture into lentil mixture. Simmer uncovered 15 minutes. Garnish with cilantro and lime wedges.

Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1, Fiber 8 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g

Tips:

Soak lentils for at least 30 minutes before cooking. This will help them cook more evenly and reduce the cooking time.
Use a variety of vegetables in your stew. This will add flavor and nutrients.
Don't be afraid to experiment with different spices. Common spices used in Persian lentil stew include cumin, coriander, turmeric, and cinnamon.
Serve the stew with a side of bread or rice.

Conclusion:

Persian lentil stew is a delicious, hearty, and healthy meal. It is easy to make and can be tailored to your own taste. Whether you are a vegetarian or meat-eater, you are sure to enjoy this flavorful stew. So next time you are looking for a comforting and satisfying meal, give Persian lentil stew a try.