Arabic Lentil Stew

Summary

Ingredients

• 200 g lentils, brown
• 1 ½ liter vegetable stock
• 1 bay leaf
• 100 g lentils, peeled, red
• 4 clove (s) garlic, roughly chopped
• 1 bunch spring onion (s), cut into rings
• 1 leek, cut into rings
• 4 tablespoon olive oil
• 1 bell pepper (s), yellow, finely diced
• 1 chilli pepper (s), green, finely diced
• 250 g potato (s), rouhly diced
• 2 beef tomato (s), roughly diced
• 1 teaspoon paprika powder, noble sweet
• salt and pepper

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Instructions

1. Wash the lentils, sort them and put them in a large saucepan with the vegetable stock and bay leaf. Bring slowly to a boil and cook covered over medium heat for 20 minutes. Then mix in the red lentils and let simmer.
2. Heat the oil in a pan and stir-fry the chopped garlic and the leek and spring onion cut into rings. Add to the lentils in the saucepan.
3. Put the diced paprika, diced chilli pepper, the tomato and potato pieces under the lentils and cook for another 10 minutes (until the vegetables are cooked).
4. Finally, season with salt, pepper and paprika powder.