Main Dish | Vegetable and Lentil Stew
Approximately 45 minutes to make.
Ingredients
- 1 teaspoon olive oil
- 1 small onion, chopped
- 250 grams potatoes, cut into pieces
- 125 grams carrots, cut into slices
- 2 cloves garlic, minced
- 0.5 teaspoon rosemary leaves, finely chopped
- 0.25 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 375 ml vegetable stock
- 75 grams brown lentils, soaked
- 1.5 tablespoons thyme, finely chopped
- 35 grams rucola, arugula or other greens
- salt and pepper to taste
Instructions
- Heat oil in a large pot over medium heat. Sauté the onion until softened. Add potatoes and carrots, and cook for 5 minutes until slightly browned.
- Add garlic and rosemary, cook for 1 minute, then add spices and stir briefly. Pour in the vegetable stock.
- Bring to a boil and add the lentils, then reduce heat to medium-low. Simmer for 25-30 minutes until carrots and potatoes are tender.
- Remove from heat and stir in thyme and greens. Serve hot.