Peruvian-style Stewed Beef with Potatoes and Peas

Ingredients

2 white potatoes
4-1/2 lb beef (flank steak, beef shank, or beef cheek)
vegetable oil, for cooking
1 red onion, chopped
12 cloves garlic, finely chopped
pinch of cumin
1/2 cup yellow chili paste
1/2 cup chicha de jora or white wine
1 cup beef or vegetable broth (stock)
1/4 cup culantro or cilantro (coriander) juice or extract
1 teaspoon oregano
1/2 carrot, cut into 1/2-inch slices
scant 1/2 cup peas
4 tablespoons chopped culantro or cilantro (coriander) leaves
salt and pepper

Method

  1. Cook the potatoes in boiling water for 15-20 minutes, until tender. Drain and peel.
  2. Season the beef with salt and pepper. Heat 1/2 cup oil over medium heat and cook until browned. Set aside.
  3. Heat 1/4 cup oil in a pan over medium heat, add the onion and garlic and cook for about 5 minutes, stir continuously, until the onion has softened. Season with salt and pepper, add the cumin and chili paste, and cook the mixture for another 3 minutes, until fragrant.
  4. Pour in the chicha de jora or white wine and cook for 2 minutes to evaporate the alcohol.
  5. Place the browned meat in the pan and add the beef or vegetable broth (stock). Bring to a simmer, cover with a lid, and cook over low heat for 1 hour, stirring occasionally.
  6. Add the culantro or cilantro (coriander) juice or extract and oregano and cook for another 45 minutes.
  7. Add the sliced carrot and peas and cook for a final 15 minutes, until both the vegetables and the meat are tender.
  8. Stir in the boiled potatoes and chopped culantro or cilantro (coriander) leaves and serve with Peruvian corn rice and smoky blended beans.

Makes 4 servings.

Source: Peru – The Cookbook

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Hearty Lentil Marinara with Light Zucchini Noodles

Ingredients

1 cup dried French green lentils (Puy lentils), rinsed
3 cups water
2 tbsp olive oil, divided
1 onion, chopped
2 cloves garlic, minced
2 cans (each 14 oz/398 mL) diced tomatoes, with juice
2 tbsp minced reconstituted sun-dried tomatoes
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
Kosher salt (optional)
freshly ground black pepper (optional)
6 zucchini, ends cut flat
feshly grated Parmesan cheese (optional)

Method

  1. In a medium saucepan, bring lentils and water to a boil over high heat. Reduce heat to low, cover and simmer, stirring occasionally, for 45 to 60 minutes or mitil lentils are tender. Drain.
  2. In a large skillet, heat 1 tbsp oil over medium heat. Add onion and cook, stirring, for 5 to 7 minutes or until translucent. Add garlic and cook, stirring, for 1 minute.
  3. Reduce heat to medium-low and stir in diced tomatoes, sun-dried tomatoes, basil, oregano and thyme. If desired, season to taste with salt and pepper. Cook, stirring occasionally, for 10 to 15 minutes or until slightly thickened.
  4. Add lentils and cook, stirring, for 5 minutes.
  5. Meanwhile, using a spiralizer, cut zucchini into thin strands.
  6. In another large skillet, heat the remaining oil over medium heat. Add zucchini and cook, stirring, for 2 to 3 minutes or until cooked to desired tenderness.
  7. Divide zucchini among four plates and top with sauce. Garnish with Parmesan (if using).

Makes 4 servings.

Source: 150 Best Spiralizer Recipes

Breakfast Muffins with Blueberry, Oatmeal and Lentil

Ingredients

1/4 cup split red lentils
1/4 cup old-fashioned (large flake) oats
1 1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 Tbsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup milk
1 large egg
1/4 cup canola oil
1 cup fresh or frozen blueberries (if using frozen berries, do not thaw)

Method

  1. Preheat the oven to 400°F (200°C) and line 12 muffin cups with paper liners.
  2. Bring the lentils and oats to a simmer in a medium saucepan with 1 cup of water.
  3. Whisk together the flour, sugar, baking powder, cinnamon, and salt in a large bowl.
  4. Once the oatmeal and lentils have cooled to a lukewarm temperature, stir in the milk, egg, and oil. Add this mixture to the dry ingredients along with the blueberries (and any other fruits or nuts you like) and stir just until combined; do not worry about getting all the lumps out of the batter.
  5. Fill the paper-lined muffin cups and bake for 20 minutes, until pale golden and springy to touch.

Makes 12 servings.

Source: Canadian Lentils

Indian-style Spicy Lentils with Spinach and Fried Garlic

Ingredients

5 oz split red lentils, washed and drained
5 oz spinach, washed thoroughly and cut into strips
2 tablespoons sunflower oil
2 garlic cloves, kept whole and lightly crushed
1 teaspoon turmeric powder
1 teaspoon chili powder
2 teaspoons lemon juice
salt

Method

  1. Cover the lentils with about 10 fl oz hot water. Bring to the boil then reduce the heat and simmer until mushy. You may need to add more water if the lentils dry out. When done, they will have turned yellow.
  2. Meanwhile, boil a little water in another pan and sweat the spinach for a few minutes. (Keep the pan uncovered to keep its colour.) Set aside.
  3. Heat the oil in a wok or heavy-bottomed saucepan and fry the garlic until golden. Sprinkle in the spice powders.
  4. Pour in the cooked lentils at once. Add the spinach along with its cooking water to the pan. Mix well.
  5. Add the lemon juice and season with salt. Heat through and serve hot.

Makes 4 servings.

Source: Indian in Six

Sauteed Salmon with Lentils

Ingredients

6 (6-oz) salmon fillets, skinned and deboned
salt and freshly ground pepper
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp butter

Lentils

2 tbsp olive oil
1/2 cup julienned bacon
1/2 cup minced shallots
1/2 cup peeled and diced carrots
1/2 cup diced celery
1 cup dry red wine
2 cups French lentils (rinsed well)
6 cups chicken stock
2 tbsp chopped fresh thyme
1/2 cup skinned, seeded and chopped tomatoes
2 tbsp chopped fresh chives
1 tsp butter
salt and freshly ground black pepper

Method

  1. To prepare the lentils, saute bacon in a medium-size pan over medium heat until almost crisp. Add the shallots, the carrots and the celery.
  2. When shallots are tender, add red wine and simmer until all of the liquid is evaporated.
  3. Add the lentils, the chicken stock and the thyme.
  4. Simmer lentils until tender, about 30-35 minutes, over medium-low heat.
  5. Add the tomatoes and the chives. Stir in the butter and season to taste.
  6. To prepare salmon, season the fillets with salt and ground pepper.
  7. Saute the fillets in a large skillet over medium heat in olive oil. Cook slowly (reduce heat if’ necessary) for about 6-7 minutes on the top. Turn and cook for another minute. The fish should be medium-rare.
  8. Add lemon juice and butter to the pan.
  9. To serve, heat 6 plates. Divide the lentils, place a salmon fillet on top of each portion and drizzle with lemon-butter jus over all.

Makes 6 servings.

Source: Met Home