Palestinian · beginner
Gazan Spicy Garlic And Dill Red Lentil Stew
A vibrant Gazan red lentil stew infused with lightly crushed dill seeds, minced hot red pepper, and fragrant garlic.
- PREP TIME
- 10 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a medium saucepan over medium heat and sauté the chopped onion for 4 minutes until translucent.
- 02
Add the crushed garlic, minced red chili, crushed dill seeds, and ground cumin, sautéing for 2 minutes until aromatic.
- 03
Add the rinsed red lentils and stir to coat them in the spiced oil.
- 04
Pour in 4 cups of water, bring to a rolling boil, then lower the heat, cover, and simmer for 15 minutes until lentils collapse.
- 05
Whisk the stew vigorously to break down the lentils into a thick, velvety consistency.
- 06
Stir in the lemon juice and salt to taste, simmer for 2 more minutes, and remove from heat.
A LITTLE KITCHEN KNOW-HOW
Pulsed Whisking
Rapidly whisking soft cooked lentils breaks down their cell walls to naturally thicken the stew without added starch.
Notes from the kitchen
- Crushing the dill seeds in a mortar and pestle unleashes their essential oils and distinct Gazan flavor profile.
- Adjust the chili content to suit your spice tolerance.
- Original home-cooking adaptation inspired by Palestinian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
