Hearty Quick Red Lentil and Vegetable Stew
A comforting and protein-packed stew featuring quick-cooking red lentils, seasonal root vegetables, and aromatic spices in a rich broth.
Ingredients
- Onion50 g
- Carrot75 g
- Garlic5 g
- Tomato Paste10 g
- Olive Oil7 ml
- Salt1 g
- Black Pepper0.5 g
- Red Lentils80 g
- Celery Root75 g
- Vegetable Broth350 ml
- Paprika1 g
- Cumin0.5 g
- Bay Leaf0.5 g
Instructions
- 1Step 1
Rinse the red lentils under cold water until the water runs clear. (Prep time: 2 minutes)
- 2Step 2
Peel and finely chop the onion, carrot, and celery root into small cubes (about 0.5-1 cm). Mince the garlic. (Prep time: 8 minutes)
- 3Step 3
Heat the olive oil in a medium pot or Dutch oven over medium heat. Add the chopped onion, carrot, and celery root and cook, stirring occasionally, for 5 minutes until softened. (Cook time: 5 minutes)
- 4Step 4
Add the minced garlic, paprika, and cumin to the pot and cook for 1 minute until fragrant. (Cook time: 1 minute)
- 5Step 5
Stir in the tomato paste and cook for 1 minute more. (Cook time: 1 minute)
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