We have returned to the rainy days in the north. Days in which the temperatures have dropped and the desire to prepare stews like this one in lentils with zucchini and pepper. A recipe with a significant amount of vegetables that is also comforting, healthy and nutritious.
Are lentils your favorite legume? Then you have to try, if you haven't already done so, this recipe in which lentils and zucchini are the main ingredients. But not the only ones, since in addition to zucchini I have added others such as onion, pepper and potato.
Lentils do not have to be soaked nor do they take as long to cook as other legumes. If you have 40 minutes, you can prepare this recipe and enjoy it at lunch along with a orange and cod salad, For example. Do you want to freeze this dish? So skip the potato.
The recipe
- 220 g. lentils
- 3 tablespoons of oil
- 1 large onion, minced
- 2 green bell peppers, chopped
- 1 red bell pepper, minced
- 1 zucchini, diced
- 1 ripe tomato, peeled and diced
- 2 potatoes, diced
- 1 teaspoon tomato paste
- 1 teaspoon of chorizo pepper meat
- 1 teaspoon of paprika
- Sal Island
- Black pepper
- Vegetable broth or water
- Heat the oil in a pan and poach the onion and the pepper for 5 minutes.
- Then add the zucchini and the diced tomato and continue cooking for 5 more minutes over medium/high heat, I recommend from time to time.
- Now add the lentils, the potatoes, the concentrated tomato, the choricero pepper meat and cover generously with water.
- We season, mix and bring to a boil.
- When the broth boils, lower the heat so that the boil is maintained, cover the pan and We cook 20 minutes.
- Then, we uncover the casserole, we try to rectify the point of salt if necessary and continue cooking until both the potato and the lentils are done.
- We enjoyed the lentils with hot zucchini and bell pepper.