Super creamy braised lentils with miso and ginger

Today we prepare some delicious super creamy stewed lentils with white miso and ginger. You will not be able to stop eating these lentils, they melt in your mouth! They are super tasty and super creamy. And don't be scared by the name, because we'll see alternatives if you don't have miso paste. They are worth preparing even without the miso. Do not miss them!

El miso It is a super aromatic and tasty creamy paste (umami) that is used as a condiment in Asian food (especially in Japan). It is made mainly with soybeans or cereals and sea salt, which ferments thanks to the action of the koji fungus. It is a super natural product and, therefore, it has great benefits for the body. It is also a fabulous way to season and season our dishes in a healthy and nutritious way. One day we will dedicate a special to miso so that you can know all the properties and do not be afraid to start using it and create your own dishes full of umami !! In this case we are going to use a couple of teaspoons of white miso (This type of miso is the softest and most subtle in flavor) to give our lentils a umami and tasty point (let's say, it could be the substitute for the typical industrial stock cube).

You can buy miso paste in any oriental food store and you can put it in a zip bag, flatten it and put it in the freezer. As it has so much salt, it does not freeze completely, so it is a super practical format to take it out by teaspoons and use just what we need.

The rest of the ingredients in our lentil stew will be normal and affordable ingredients, but they will give the broth a flavor and creaminess that is out of the ordinary!

We always recommend buying lentils in bulk or lentils in very good quality bags. It is a cheap ingredient, so it is worth investing a little money because we will get spectacular results.

Super creamy braised lentils with miso and ginger

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Super creamy stewed lentils with white miso and ginger. You will not be able to stop eating these lentils, they melt in your mouth! They are super tasty and super creamy.

• Irene Arcas

• Kitchen: Modern
• Recipe type: vegetables
• Calories: 200

• Preparation time: 2H
• Cooking time: 1H
• Total time: 3H

Ingredients

• 350 g of dried pardin lentils (soaked 2 hours before)
• 50 g red pepper, cut into pieces
• 50 g green pepper, cut into pieces
• 1 large carrot, cut into pieces
• 50 g of onion in pieces
• 2 slices of fresh ginger peeled
• 2 cloves of garlic
• 25 g olive oil
• 2 teaspoons of salt
• 2 teaspoons white miso paste
• 1 teaspoon of chorizo ​​pepper pulp
• 1 teaspoon of paprika
• 2 teaspoons ground cumin
• 1 teaspoon curry powder (optional)
• 20 butter g
• a generous splash of vinegar
• 1 liter of water
• pickled onion (optional)

Preparation

1. Add the ginger and garlic to the glass and crush 5 seconds, speed 7. We lowered the remains of the walls.

   Add the rest of the vegetables and mash 3 seconds, speed 5. 

    

2. Put the drained lentils, the oil, the salt, the paprika, the curry, the cumin and the pulp of the chorizo ​​pepper in the glass. We add the water and program 50 minutes, temperature 100º, spoon speed, reverse rotation.

   Check that you are not running out of water during these 50 minutes and add more water (eg 1/2 glass of water, 100m) if necessary. They always have to be covered in liquid.

3. We schedule now 10 minutes, varoma temperature, spoon speed, reverse rotation (This will thicken the broth and take consistency).

4. After the time we add the same and program 2 minutes, temperature 100º, spoon speed, reverse rotation. 

5. With the machine off we add the butter and let it rest 3 minutes. We remove (without programming temperature) 5 seconds, speed 2, reverse spin. 

   Add the splash of vinegar and stir again (without setting the temperature) 3 seconds, speed 2, reverse spin. 

6. Ideally, let these types of dishes rest for at least 1 hour before eating them.

   I love accompanying them with pickled onion, which we can prepare quickly by cutting it very finely into slices, a little bit of salt and vinegar. We stir and let it rest for about 15-30 minutes.