Stewed Vegetables With Lentils - A Step By Step Recipe With A Photo

This dish is especially good for preparing in winter, when it is cold outside and the body is in dire need of vitamins and nutritious food. Here's a variation on vegetable stew, how to cook stewed vegetables with lentils.

Cooking description:

Lentils add a thick consistency and also make the dish more satisfying. Instead of lentils, you can try peas or beans. You can vary the amount and variety of vegetables. Serve hot, garnish with herbs or sour cream.

Purpose: For lunch / For dinner

Main ingredient: Vegetables / Legumes / Potatoes / Onions / Carrots / Lentils

Dish: Hot dishes

Ingredients:

• Olive oil - 2 Tbsp. spoons
• Onion - 1 Piece
• Garlic - 2 Cloves
• Tomato Paste - 85 Grams
• Dry red lentils - 1 Glass
• Carrots - 220 Grams
• Potatoes - 1 Piece
• Vegetable Broth - 6 Glasses
• Cumin - 1 Art. the spoon
• Paprika - 1 Teaspoon
• Salt - To taste
• Cayenne Pepper - 1 Pinch

Servings: 6

How to cook Lentil Stew

1. Peel the garlic and onion. Dice the onion and chop the garlic. Place the onion and garlic in a saucepan with heated olive oil and cook over medium heat until the onions are tender. 2. Once the onion is tender, add the tomato paste to the saucepan. 3. Stir well, cook the onion for 3-4 minutes, stirring occasionally. 4. Thoroughly rinse the lentils in a colander under running water. 5. Wash, peel and dice potatoes and carrots. Add potatoes, carrots, and lentils to the pot. 6. Pour the vegetable stock into a saucepan, add the cumin, paprika and cayenne pepper. Bring to a simmer over high heat, then reduce heat to low, cover and cook for 30 minutes.