Do you change your way of cooking in summer? Despite the rise in temperatures at home we continue to enjoy legume stews like the one I'm proposing today: lentils with leek and carrot. And it is that a lentil stew is a great alternative at any time of the year or at least it is for me.
Simple, that's how this stew is. A vegetable stir-fry base of onion, pepper, leek and carrot becomes the protagonist of this dish, without underestimating, of course, the lentils and potatoes. You will not need any more ingredients, although a good vegetable broth will always improve the stew.
It took me exactly one hour to prepare this dish and I have solved two days' worth of food. I think it pays off, don't you agree? Try it and encourage play with spicesYou don't have to follow my instructions to the letter.
The recipe
- 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
- 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.
- Heat the olive oil in a saucepan and we fry the vegetables for 10 minutes.
- Meanwhile, peel and cut the potatoes into cubes.
- After ten minutes, add the potatoesSeason with salt and pepper and fry for a couple more minutes, stirring from time to time.
- Then we add the lentils and cover generously with the vegetable broth.
- We add the tomato, spices and bay leaf. Mix and turn up the heat to bring to a boil.
- 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.
- We serve the lentils with leek and carrot hot.