Recipe for Lentils with Vegetables
With this recipe, you will prepare a simple, nutritious, and very healthy stew. Packed with flavor and low in fat, it's perfect for those who want to watch their waistline.
Ingredients
- 350 g lentils
- 2 carrots
- 1 bell pepper
- 2 tomatoes
- 1 zucchini
- 500 ml vegetable broth
- 1 onion
- 2 cloves of garlic
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- Salt
- Extra virgin olive oil
Instructions
- We'll start the day before by soaking the lentils. Although it's true that this legume doesn't require it like others do, it's still a good idea to soak them. If you choose not to, you'll just need to cook them for a few more minutes.
- The next day, when we're ready to start our recipe, the first thing to do is to prepare the ingredients. We're going to peel and chop the vegetables into small cubes. Set them aside.
- In the pot where we'll cook the lentils, add a drizzle of olive oil. Once it's hot, add the onion and garlic. Cook over medium-low heat. When the onion turns translucent, add the bell pepper and carrots. Cook together for another 5-10 minutes.
- Now, add the tomatoes and zucchini, ground cumin, and season with salt and pepper. Once the tomatoes have reduced, add the paprika and mix well. Cook for a minute, being careful not to burn the paprika.
- With the sauté ready, add the lentils and mix. Add the vegetable broth and, if needed, add more liquid to cover the lentils with water. Bring to a boil and let them simmer over medium-low heat for about 40-45 minutes, or until they are tender.
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