I don't know about you but even on these hot days I feel like eating legume stews like these lentils with carrot and chard that we prepare today. We prepare them more regularly during the winter, but we do not give them up during the summer.
Stew like this allow us at home to take advantage of all the remains of onion, peppers, carrots and others vegetables that we have in the fridge and they're about to go bad. Hence, we have added 3 chard leaves to these lentils, including the stalks.
In addition to these vegetables we have incorporated a potato to make the dish even more round. With a plate like this, little else is needed to complete the meal; a green salad and a fruit for dessert may be enough. Do you dare to try these lentils with us?
The recipe
- 3 tablespoons olive oil
- 1 chopped onion
- 1 green bell pepper, minced
- ½ red bell pepper, chopped
- 2 carrots, chopped
- 2 tablespoon tomato sauce
- ½ teaspoon sweet paprika
- 180g. lentils (soak for 2 hours)
- Vegetables soup
- 3 chard leaves, cut into pieces
- We heat the oil in a saucepan and sauté the onion, the pepper and the carrot for 10 minutes.
- Then we incorporate the tomato sauce, the sweet paprika and the lentils and stir.
- We cover with the broth (3 cups of water for one of lentils) and bring to a boil.
- Once it boils, lower the heat and cook the lentils for 35 minutes or until they are tender, incorporating the chard halfway through cooking.
- We serve the lentils with carrots and hot chard.