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Delicious lentils and vegetable stew

Lentils are rich in fiber, protein and iron. In the Mediterranean kitchen they are on the menu almost weekly. For me, this legume was unknown and so unloved... Not necessary at all, because now I know to appreciate lentils and this legume appears in all kinds of variations in my cooking pot.
Print Recipe
CourseVegetables, Side dish
CuisineOwn recipe, Mediderranean
languageen
gelegenheiddaily dishes
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings4 persons

Ingredients

  • 300 gr lentils
  • 2 carrots
  • 1 leek
  • 2 tomatoes
  • 200 gr broccoli
  • 2 cloves garlic
  • 1 liter vegetable broth
  • 1/2 teaspoon anise grinded
  • 1 teaspoon Ras El Hanout (can also be a mix of cumin, curry and ginger)
  • black pepper
  • 150 gr tomato paste

Instructions

  • If possible, put the lentils in water for two hours. Put them in a pot together with the vegetable broth.
  • Cut the carrots into thin slices, tomatoes in cubes and remove the small broccoli roses. Halve the leek in length and cut it into small pieces. Shredders the garlic.
  • Add all vegetables to the lentils in the stew together with the herbs and tomato paste. Pour on a gentle fire for about 1 hour. If desired, season with some black pepper.

Notes

A very filling dish that doesn't need much extra. In Spanish cuisine, cubes of potato and pieces of meat or chorizo are often added. I combine this dish with baked seitan or oven-grilled aubergines.