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Lentil and Vegetable Stew
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Source: https://recipheon.com/en/recipes/main-dishes/lentil-and-vegetable-stew
About this recipe
Lentil and vegetable stew is a filling meatless main dish made with green lentils, carrot, bell pepper, onion, and tomato passata. Lentils thicken the sauce and give the dish substance, while tomato passata gives it a mild tomato character. Carrot and bell pepper add natural sweetness and round out the flavor despite the short ingredient list. The key is to rinse the lentils and simmer them in the sauce until tender, while letting the vegetables soften without overcooking.
Ingredients
180 g dried green lentils
1 carrot
1 bell pepper
300 ml tomato passata
500 ml water
1 onion
1 tablespoon canola oil
1 teaspoon smoked paprika
3/4 teaspoon salt
2–3 tablespoons additional hot water, only if needed
Steps
Rinse the lentils. Cut the carrot into half-moons, dice the bell pepper, and finely chop the onion.
Heat the oil in a pot over medium heat. Cook the onion for 3 minutes, add the carrot, bell pepper, and smoked paprika, then cook for another 3 minutes.
Add the lentils, pour in 500 ml water, and bring to a boil. Partially cover and simmer over low heat for 20 minutes.
Add the tomato passata and salt. Cook uncovered for another 10–12 minutes, until the lentils are tender and the sauce thickens. If the lentils are still hard, add 2–3 tablespoons of hot water and cook for another 3 minutes.
Divide the stew into four portions once the lentils are tender but retain their shape.
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