Lentil and vegetable stew is a typical dish of Spanish cuisine. In Spain it is usually made with chorizo, but we have varied the recipe and have cooked it for vegans and vegetarians.
Ingredients to make Lentil and Vegetable Stew:
- 100 grams of Lentils
- 1 unit of Carrot
- 1 potato unit
- ½ unit of red onion
- 1 unit of green pepper
- 2 units of Tomato
- 1 pinch of ground cumin
- 1 pinch of salt
- 1 pinch of ground black pepper
- 600 milliliters of Water (2½ cups)
- 2 tablespoons of olive oil
- 1 clove garlic
- 1 bay leaf
How to make Lentil and Vegetable Stew:
- We gather all the ingredients to prepare the lentil and vegetable stew. This stew also supports vegetables such as zucchini or celery.
- In a pot, fry the onion with the pepper and add the whole peeled garlic. We have cut these vegetables into medium pieces since we are going to beat them later. Let cook for five minutes over low heat.
- Next, we put a little cumin, salt and ground black pepper. Add the grated tomato and cook for four minutes.
- We put the soffit for the stew in the blender glass (minus the garlic that we can throw away) and beat the mixture with a little water.
- To continue with the preparation of the soup for vegans, in the same pot we add a little more oil and add the potato and carrot, peeled and cut into medium pieces. We also add the bay leaf, cook for a couple of minutes and add the lentils that we have previously rinsed. Remove and add a little salt.
- Tip: If you want the stew cooking time to be shorter, you can soak the lentils the night before. In this way they soften and take less time to be ready.
- Now we add the soffit that we have beaten and stir well so that all the flavors are integrated. Cook for four minutes over low heat and cover the stew with water. Bring to a boil and cook until the lentils are tender.
- This lentil and vegetable stew is an energetic dish suitable for vegetarians and vegans. Discover other recipes for vegans such as Raw Zucchini Salad and Cauliflower Pumpkin Soup.
