Hearty Red Lentil and Seasonal Vegetable Stew
A warming and protein-rich stew featuring quick-cooking red lentils and chunks of seasonal root vegetables and cabbage. Perfect for a comforting Sunday lunch.
Ingredients
- Onion75 g
- Garlic10 g
- Carrots50 g
- Tomato paste15 g
- Olive oil10 ml
- Salt1 g
- Pepper0.5 g
- Red lentils100 g
- Potatoes100 g
- Cabbage50 g
- Smoked paprika2 g
- Cumin1 g
- Vegetable broth400 ml
- Bay leaf1 g
Instructions
- 1Step 1
Rinse 200g red lentils under cold water.
- 2Step 2
Finely chop 150g onion and 20g garlic. Dice 100g carrots and 200g potatoes into small cubes. Shred 100g cabbage.
- 3Step 3
Heat 20ml olive oil in a large pot or Dutch oven over medium heat (2 minutes). Add the chopped onion and cook until softened, about 5 minutes.
- 4Step 4
Add the chopped garlic, diced carrots, and diced potatoes to the pot. Cook, stirring occasionally, for 5 minutes.
- 5Step 5
Stir in 30g tomato paste, 4g smoked paprika, and 2g cumin. Cook for 1 minute until fragrant.
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