Lentil Porridge with Vegetables

by Editorial Staff

Lentil porridge with tomatoes and bell peppers is a great side dish or an independent dish on a fast day. Delicious and satisfying.

Cook: 40 mins

Servings: 4

Ingredients

  • Red lentils – 300 g
  • Tomatoes – 200 g
  • Carrots – 1 pc.
  • Bulgarian pepper – 1 pc.
  • Bulb onions – 1 pc.
  • Celery (stems) – 20 g (to taste)
  • Garlic – 2 cloves
  • Vegetable oil – 3 tbsp
  • Tomato paste – 1-2 teaspoon (to taste)
  • Salt – 1 teaspoon (to taste)
  • Ground black pepper – 0.3 teaspoon
  • Dried spice mixture – 1 teaspoon (to taste)

Directions

  1. Rinse lentils several times in cold water (until the water remains clear after rinsing).
  2. Peel the onion and chop finely. Peel and chop the garlic with a knife.
  3. Peel the bell peppers and cut them into small pieces. Finely chop the celery stalks.
  4. Peel the carrots and grate them on a coarse grater.
  5. Pour the tomatoes with boiling water for 2 minutes, then put them in cold water for a couple of minutes. Peel the tomatoes and grate (or chop with a knife).
  6. Preheat a skillet with vegetable oil. Put onion and garlic in hot oil and fry over high heat, stirring occasionally, until transparent (less than a minute).
  7. Add carrots, bell peppers, and celery. Fry, stirring occasionally, over medium heat (5 minutes).
  8. Season to taste and season with pepper. Do not salt! Mix.
  9. Layout the lentils.
  10. Mix.
  11. Pour lentils with vegetables in a 1: 2 ratio. Bring to a boil, cover, and cook lentils with vegetables over low heat until tender (15-20 minutes).
  12. Season with salt to taste, add tomatoes and tomato paste.
  13. Cook lentils with vegetables under the lid for another 10 minutes.
  14. The lentil porridge is ready.

Enjoy your meal!

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