Brown Stewed Lentils

Earthy lentils meet the rich complex flavor profile of brown stew.

Brown Stewed Lentils

Serves 5 - 6

The idea for this dish came on the heels of making brown stewed mushrooms (recipe here). We eat some kind of saucy braised lentil once every six weeks or so and I was looking for something different to do with them. As it turns out, lentils lend themselves well to being cooked in the brown stewed fashion but, I also wanted to switch it up a little. To counter the sweetness, I’ve added gochujang and lots of chilis so the result is something a touch sweet but savory and spicy. I served it with coconut brown rice and sauteed cabbage, I would have added plantain but, they are near impossible to get in Korea.

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Ingredients

25g (5 t) dark brown sugar

20ml (4 t) vegetable oil

300g (1 medium) onion, diced

100g (about 5) scallions, diced

2 bay leaves

50g (2.5 T) gochujang

30g (1.5 T) ketchup

60ml (0.25 c) soy sauce

15g (1 T) ginger, minced

10 garlic cloves, minced

3 cheongyang or serrano chilis, minced

390g (about 3 c) carrot, small dice

250g (about 1.25 c) green bell pepper, small dice

430g (2 c) brown lentils, rinsed

30g (2 T) mushroom bullion

6g (2 t) dried Adobo

4g (2 t) smoked paprika

3g (0.75 t) ground black pepper

2g (1.25 t heaped) dried thyme

0.75 t ground allspice

1,300ml (6.5 c) water

Method

1.      In a large heavy bottom pot add the sugar and vegetable oil.

• Over medium low, carefully cook the sugar for 3 – 5 minutes stirring constantly or until the sugar had browned and is beginning to smoke.

Be very careful to avoid splashing as the oil and sugar will both get very hot.

The sugar will go through a few stages and the oil and sugar will look separate. Once fully melted the sugar will expand as an indicator and seemingly lighten in color but the oil should not get to the point of billowing smoke.

• Increase the heat to medium.

• Carefully add the onion, scallions and bay leaves.

• Saute for 2 minutes.

• Add the gochujang and ketchup.

• Saute for 2.5 – 3 minutes to caramelize and beginning to form a fond on the bottom of the pot.

• Deglaze with the soy sauce scraping the bottom of the pot well and allow to bubble for 90 seconds stirring occasionally.

• Add the ginger, garlic, chili, carrot and bell pepper with a pinch of salt and saute for 5 – 7 minutes or until the vegetables are just beginning to soften.

• Add the lentils, seasonings and water stirring well to combine.

• Cover and bring to a boil.

• Reduce the heat to low and simmer covered stirring occasionally for 40 minutes.

• Taste and adjust seasoning as desired.

2.      Serve with coconut rice and sauteed cabbage.