Original Recipe
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We decided on this simple lentil recipe that Cami found last year because it required a small number of relatively inexpensive ingredients, but was still quite tasty. The recipe written here is for one serving, but for our test, we scaled it to four servings so that the ingredients would be easier to measure and we would all have some to eat!
Ingredients for 4 servings:
As Purchased (AP) Ingredients
We made sure to weigh the onions and garlic so they could be scaled up accurately for the large recipe.
Nicole and Cami preparing mise en place.
Cami peeling garlic.
Nicole initiating onion chopping.
Stephanie mincing onion.
Mise en place: lentils, cayenne pepper, cumin & garlic, salt, olive oil.
The original recipe called for sautéing the onions, but we modified the cooking method to roasting because we decided it would be the most efficient way to cook for a recipe that serves 48. The four-serving recipe already called for a whole onion!
Working on recipe standardization while we wait for the stew to simmer down.
After simmering for 1 hour 20 minutes, the stew is ready!
After preparing the stew, we decided that a half cup serving of this delicious and aromatic savory lentil stew was plenty.
Evaluations
Sensory: balanced flavor, pleasing texture, pretty color contrast between green and brown.
Other: simple prep work; most of the cooking did not require active participation, allowing us to work on other parts of the project.
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