Lentils with leek and carrot
 
Preparation time
Cooking time
Total time
 
Vegetable stews are enjoyed at any time of the year. This lentil with leek and carrot is very simple and a great ally to complete the weekly menu.
Author
Recipe type: Vegetables
Rations: 4
Ingredients
  • 200g pardina lentils (I put them to soak 4 hours before)
  • 3 tablespoons olive oil
  • 1 red onion
  • 1 green pepper
  • ½ red pepper
  • Carrots 2
  • 4 large leeks
  • 2 medium potatoes
  • Vegetable broth (or water)
  • 3 tablespoons of tomato sauce
  • ½ teaspoon sweet paprika
  • A pinch of hot paprika
  • ½ teaspoon turmeric
  • Salt and pepper
  • 1 hoja de laurel
Preparation
  1. We chop the onion, the pepper, the carrot and the leek, tiny. You can do it with the chopper if it is more comfortable for you.
  2. Heat the olive oil in a saucepan and we fry the vegetables for 10 minutes.
  3. Meanwhile, peel and cut the potatoes into cubes.
  4. After ten minutes, add the potatoesSeason with salt and pepper and fry for a couple more minutes, stirring from time to time.
  5. Then we add the lentils and cover generously with the vegetable broth.
  6. We add the tomato, spices and bay leaf. Mix and turn up the heat to bring to a boil.
  7. Once it boils, lower the heat, cover the pan and we cook over medium heat the time necessary for the lentils to be tender. In my case it was 38 minutes.
  8. We serve the lentils with leek and carrot hot.
recipe by Kitchen Recipes at https://www.lasrecetascocina.com/lentejas-con-puerro-y-zanahoria/