Lentil stew
I prepare this stew when I am not in the cooking mood, or when I want something hearty and easy. Nothing can go wrong with this recipe and prep work is short. Just cut the veggies and toss into a pot, and then wait and smell deliciousness. Another nice thing about this dish is that you can easily adjust it to your taste. Be creative – use different vegetables (some people like potatoes in their stew), use your favorite sausage, add more or less salt or paprika. Everything can be done.
Ingredients:
- 2 cups lentils
- 1 carrot
- “hard” chorizo (~1 link)
- 1 leek
- 1 medium onion
- 2 green bell peppers
- 4-5 garlic cloves
- 1 tablespoon olive oil
- 2 teaspoon of paprika
- 1/2 teaspoon salt
Instructions:
- Rinse lentils.
- Transfer them to 3qt pot and cover with enough water so that there are ~1.5 inches of water above lentils.
- Bring to boil, and then reduce heat to medium low.
- Chop onion, garlic, carrot and leek (only white and light green parts) and add them to the pot.
- Slice green bell peppers, add them to the lentils.
- Slice chorizo and also transfer to the pot.
- At the end add salt, paprika and olive oil.
- Stir well, cover and cook on medium low for 50-60 minutes, until lentils are tender. Check from time to time to make sure there is enough liquid in the pot, add more water if necessary.
Yield: 5-6 portions
Nutritional info: Cal 365, Prot 22g, Carb 46g, Fat 11g, Fiber 20,9g
Lentil stew
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