STEW BEEF & LAMB COMBO, STEW LENTILS, CARROT RICE, STIR FRY VEGGIES | SUNDAY LUNCH
Recipes in this Video
Lentils have been a staple in various cuisines around the world, particularly in Mediterranean, Middle Eastern, and Indian cooking. They are celebrated not only for their nutritional benefits but also for their ability to absorb flavors, making them a favorite in hearty stews. This dish is often prepared in households as a comforting and filling meal, showcasing the versatility of lentils. Today, variations can be found globally, with each culture adding its unique twist to this humble legume.
Ingredients
- ●lentils
- ●onion
- ●garlic
- ●carrot
- ●celery
- ●bell pepper
- ●vegetable broth
- ●canned tomatoes
- ●bay leaves
- ●thyme
- ●cumin
- ●olive oil
- ●salt
- ●black pepper
- ●parsley
- ●lemon juice
Instructions
- 1Rinse lentils under cold water and set aside.
- 2Heat olive oil in a large pot over medium heat until shimmering.
- 3Add chopped onion, garlic, carrot, and celery; sauté until softened, about 5-7 minutes.
- 4Stir in diced bell pepper and cook for another 3-4 minutes.
- 5Add rinsed lentils, canned tomatoes, vegetable broth, bay leaves, thyme, and cumin.
- 6Bring to a boil, then reduce heat to low and cover the pot.
- 7Simmer for 30-35 minutes or until lentils are tender, stirring occasionally.
- 8Remove bay leaves and season with salt and black pepper to taste.
- 9Stir in chopped parsley and lemon juice before serving.
- 10Serve warm with crusty bread or over rice.
Ingredient Alternatives
vegetable broth
Healthier: water
Cheaper: water
Water reduces cost while still providing a base for the stew.
canned tomatoes
Healthier: fresh tomatoes
Cheaper: crushed tomatoes
Fresh tomatoes can be healthier, while crushed tomatoes are often cheaper.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is often less expensive and has a neutral flavor.
lemon juice
Healthier: lime juice
Cheaper: vinegar
Vinegar can provide acidity at a lower cost.
Techniques
Equipment
Also Known As
Carrot Rice, or Gajar Rice, hails from India and is a delightful way to incorporate vegetables into a staple dish. Traditionally enjoyed in homes, it reflects the Indian practice of combining seasonal produce with rice to create nutritious meals. Today, variations exist across regions, with some adding nuts or different spices, making it a versatile dish loved by many.
Ingredients
- ●carrots
- ●rice
- ●onion
- ●garlic
- ●ginger
- ●green chilies
- ●cumin seeds
- ●mustard seeds
- ●turmeric powder
- ●salt
- ●oil
- ●water
- ●coriander leaves
- ●peas
- ●bay leaves
Instructions
- 1Heat oil in a large pot over medium heat until shimmering
- 2Add cumin seeds and mustard seeds; cook until they splutter
- 3Stir in chopped onion, garlic, and ginger; sauté until onion is translucent
- 4Add grated carrots and green chilies; cook for 3-4 minutes until softened
- 5Mix in turmeric powder and salt; stir well
- 6Add rinsed rice and sauté for 2-3 minutes to coat
- 7Pour in water and add bay leaves; bring to a boil
- 8Reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked
- 9Remove from heat and let sit covered for 5 minutes
- 10Fluff rice with a fork and stir in peas and chopped coriander leaves
- 11Serve warm as a main dish or side.
Ingredient Alternatives
rice
Healthier: quinoa
Cheaper: bulgur wheat
Quinoa provides more protein and fiber, while bulgur is often less expensive.
carrots
Healthier: zucchini
Cheaper: pumpkin
Zucchini is lower in calories, and pumpkin is often cheaper.
green chilies
Healthier: bell peppers
Cheaper: jalapeños
Bell peppers add sweetness without heat, while jalapeños can be more affordable.
oil
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil adds flavor and health benefits, while vegetable oil is cost-effective.
Techniques
Equipment
Also Known As
Ingredients
- ●2 lbs beef chuck, cut into 1-inch cubes
- ●1 tablespoon olive oil
- ●1 large onion, chopped
- ●2 cloves garlic, minced
- ●3 carrots, sliced
- ●2 stalks celery, sliced
- ●4 cups beef broth
- ●1 cup red wine
- ●2 tablespoons tomato paste
- ●1 teaspoon dried thyme
- ●1 teaspoon dried rosemary
- ●2 bay leaves
- ●Salt and pepper to taste
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add the beef cubes and brown on all sides, about 5-7 minutes.
- 3Remove the beef from the pot and set aside.
- 4In the same pot, add the chopped onion and garlic, sauté until softened, about 3-4 minutes.
- 5Add the carrots and celery, cooking for another 5 minutes.
- 6Stir in the tomato paste, thyme, rosemary, and bay leaves, cooking for 1 minute.
- 7Return the beef to the pot, then pour in the beef broth and red wine.
- 8Bring the mixture to a boil, then reduce heat to low and cover.
- 9Simmer for 1.5 to 2 hours, or until the beef is tender.
- 10Season with salt and pepper to taste before serving.
Equipment
Stewed lamb, often enjoyed in Ethiopia, is a beloved dish that showcases the rich flavors of the region. Traditionally served during special occasions and communal gatherings, it reflects the importance of hospitality in Ethiopian culture. The use of berbere spice blend adds depth and warmth, making it a comforting meal. Today, variations can be found globally, adapted to local tastes while maintaining the essence of the original recipe.
Ingredients
- ●lamb
- ●onions
- ●garlic
- ●ginger
- ●tomatoes
- ●green chilies
- ●berbere spice
- ●vegetable oil
- ●salt
- ●black pepper
- ●carrots
- ●potatoes
- ●bay leaves
- ●water
- ●fresh cilantro
Instructions
- 1Heat vegetable oil in a large pot over medium heat until shimmering.
- 2Add chopped onions and sauté until translucent, about 5-7 minutes.
- 3Stir in minced garlic and grated ginger; cook for 1-2 minutes until fragrant.
- 4Add diced tomatoes and green chilies; cook until tomatoes break down, about 5 minutes.
- 5Sprinkle in berbere spice, salt, and black pepper; stir to combine.
- 6Add cubed lamb and brown on all sides, about 8-10 minutes.
- 7Pour in water to cover the lamb; bring to a boil.
- 8Reduce heat to low and add bay leaves; cover and simmer for 1.5-2 hours until lamb is tender.
- 9In the last 30 minutes, add chopped carrots and potatoes; stir gently.
- 10Adjust seasoning to taste before serving.
- 11Garnish with fresh cilantro before serving.
Ingredient Alternatives
lamb
Healthier: chicken
Cheaper: beef
Chicken is leaner and more affordable than lamb.
berbere spice
Healthier: cayenne pepper
Cheaper: paprika
Cayenne provides heat while paprika offers color without the cost.
Techniques
Equipment
Also Known As
Veggie stir fry is a beloved dish in many Asian cuisines, celebrated for its vibrant colors and fresh flavors. Traditionally, it showcases seasonal vegetables, often combined with a protein source like tofu. This dish is not only quick to prepare but also allows for endless customization, making it a staple in homes around the world. Today, veggie stir fry is a popular choice for health-conscious eaters and those seeking a quick meal.
Ingredients
- ●broccoli
- ●carrots
- ●bell peppers
- ●snap peas
- ●onion
- ●garlic
- ●ginger
- ●soy sauce
- ●sesame oil
- ●vegetable oil
- ●green onions
- ●sesame seeds
- ●tofu
- ●rice
Instructions
- 1Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- 2Add diced onion and cook until translucent, about 2-3 minutes.
- 3Stir in minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
- 4Add broccoli florets and sliced carrots, stir-frying for 3-4 minutes until they begin to soften.
- 5Incorporate bell peppers and snap peas, cooking for another 2-3 minutes until vibrant and tender-crisp.
- 6Crumble in tofu and pour in soy sauce and sesame oil, tossing to combine.
- 7Cook for an additional 2 minutes, allowing flavors to meld.
- 8Remove from heat and sprinkle with sliced green onions and sesame seeds.
- 9Serve hot over cooked rice.
Ingredient Alternatives
tofu
Healthier: tempeh
Cheaper: chickpeas
Tempeh is higher in protein, while chickpeas are more budget-friendly.
soy sauce
Healthier: tamari
Cheaper: liquid aminos
Tamari is gluten-free, while liquid aminos are often less expensive.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Olive oil is healthier, while canola oil is more affordable.
broccoli
Healthier: cauliflower
Cheaper: cabbage
Cauliflower offers similar texture and flavor, while cabbage is often cheaper.
Techniques
Equipment
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