Mediterranean Savor: White beans stew with spinach and brown rice.

recipe

                    

Mediterranean Savor: lentils stew with aromas from the Orient

A friend of mine sent me the recipe and I liked the idea very much: the combination of two styles of cooking, legume stew with vegetables inside Mediterranean cuisine and the seasoning, Garam masala, of Indian cuisine.  

Garam masala is a ready-made spice blend which gives to food a sweet and very aromatic smell and a flavor with a light touch of spicy and comforting.

As I didn´t have the ready-made blend but the ingredients, I made my own mixture of spices with cinnamon, nutmeg, clove, black pepper and cardamom. And not knowing the quantities, I put the same for all the ingredients, one teaspoon of each.

The result was incredible; besides, all the ingredients of the blend have benefits to help a good digestion, among many other properties. 

  

Description of the steps by means of photographs: 

1- sauté the onion in olive oil; when softened, add garlic and sauté. 2 - add the lentils (previously soaked overnight), stir and sauté for a few minutes. 3 - add the carrot and sauté. 4 - add Garam masala seasoning, stir and sauté for some minutes.

5 - add the potatoes, stir and sauté for a few minutes. 6 - fill with water to cook the stew, add a pinch of salt to taste and cover. 7 - pick over and wash the spinach. 8 - when the stew is cooked, add spinach and let simmer for some minutes.

INGREDIENTS:

100 g  lentils  from La Armuña P.D.O. 
170 g  fresh spinach , picked over and washed;               
2 medium  potatoes , diced; 
1 large sliced  carrot       
1 large  onion , chopped          
2 cloves  garlic , chopped              

Garam masala ( cinnamon ,  nutmeg ,  clove ,  black pepper ,  cardamom); 
 Extra virgin olive oil ; and Sea salt (to taste). In a 3-liter saucepan. 
   

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