Arabic Lentil Stew
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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).
- Finally, season with salt, pepper and paprika powder.
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