It seems that the cold It has already made an appearance in the Spanish peninsula, so it is not a bad thing to eat something warm and spoonful. It is well known that lentils are a typical mother's dish, but we also know that each one makes it differently. On this occasion, we have made some lentils stewed with carrots and potatoes, 100% meat-free. We have chosen to leave behind the delicious choricito that usually accompanies them and make this version somewhat more light and vegan.
If you want to know the ingredients and how to make it, keep reading a little below.
- 400 grams of lentils
- 1 Zucchini
- Carrots 3
- ½ onion
- 1 green pepper
- 4 cloves of garlic
- 2 Bay leaves
- 2 teaspoons of sweet paprika
- Olive oil
- Agua y sal
- We put in a pot, for 4 people, a good splash of olive oil. We heat it over medium heat, and while it heats up, we clean, peel and cut all the vegetables: pepper, carrots, zucchini, garlic and onion. We cut everything into small pieces except the garlic, which we will add whole.
- Sauté everything for about 10-15 minutes more or less and then we add the lentils, salt, two teaspoons of sweet paprika and the bay leaves. We let it be done again for another 10 minutes, and when we see that the carrots and the pieces of zucchini are a bit more tender, add the water and add a little salt again.
- We let cook over medium heat for about 30 minutes approximately and we are controlling the water level. We will add more or less water as you like with more or less broth.
- We remove from the fire when it is to our liking. Bon Appetite!