Lentil and potato stew
Kitchen: MediterraneanDifficulty: SimplyServings
4
ServingsPreparation time
30
MinutesCooking time
15
MinutesTotal time
45
MinutesIngredients
1 kg potatoes
100 g red lentils
2 can/s of tomato pieces
2 bell pepper(s)Â
2 onion(s)Â
1 zucchini
4 carrots
4 garlic cloves
500 ml vegetable brothÂ
50 g tomato pasteÂ
20 g paprika creamÂ
vinegar, e.g. apple or mirabelle vinegar
Paprika powder, sweet or hot
Nutmeg, freshly grated
Olive oil
Instructions
- Peel the potatoes and cut into eighths, peel the carrots with a peeler and cut into pieces approx. 1 cm thick. Also cut the zucchini and bell bell pepper into pieces/strips about 1 cm thick. Cut the onions into thin rings and finely chop the garlic.Â
- Heat olive oil in a large pot and add all prepared ingredients. Mix with sea salt, a small pinch of birch sugar and black pepper. Sauté for about 4 minutes, stirring frequently.Â
- Prepare the lentils according to package directions, drain in a colander and rinse with cold water.Â
- Now deglaze the ingredients in the pot with the chunky tomatoes and vegetable broth, all ingredients should be well covered. Bring to a boil and simmer for about 10 - 15 minutes. The potatoes should still be slightly firm to the bite. Then remove from heat, add the lentils and thicken with tomato paste and the paprika cream. Season with vinegar, salt, bell pepper, paprika and nutmeg. Add fresh or freeze-dried herbs.Â
- It tastes best when the dish is allowed to infuse for at least another hour or more in the closed pot. Then reheat and enjoy.
