Canarian Lentil Stew
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils
- 2 medium sweet potato (s)
- 1 large red pepper (s)
- 4 clove (s) garlic
- 1 large onion (s), preferably red
- 800 g veetables, Spanish calabash *, alternatively 3 courettes
- 4 slices bacon
- 500 ml meat or vegetable broth, best mixed
- 2 tablespoon olive oil, mild
- 2 dashes fish sauce
- some oregano, dried
- 1 bay leaf
- some thyme, dried
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Soak the lentils overnight. Clean all the vegetables and cut into small pieces, cut the potatoes into small wedges. Cut the bacon into strips.
- Fry the bacon in olive oil in a large saucepan for about 3 minutes. Add the vegetables and potatoes and fry for about 5 minutes. Then add the lentils and pour the broth over them. Season with 2-3 splashes of fish sauce, add oregano, thyme and bay leaf, season with salt and pepper. Cover and bring to the boil briefly.
- Turn the stove on to a low flame and let the stew simmer over a mild heat for about 30 minutes. When the lentils are done, season with salt and pepper and serve with fresh baguette.
- * Kallebassa or Calabaza verde is a Spanish vegetable. Translated it means green pumpkin, but looks more like a very large, light green zucchini. The taste and consistency is similar to a mixture of zucchini and cucumber. For the recipe
- 1 large Calabaza verde (approx. 800 gr.) is required or, alternatively, 3 medium-sized zucchini.
- In addition, you could replace the sweet potato with Hokkaido pumpkin, as it has a similar consistency to the sweet potato.
- Que aproveche!
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