Vegan lentil stew recipe

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Preparation time 1 h 30 min

Difficulty Easy

Gluten free

Lactose free

Vegan

Vegetarian

Recipe category:

Appetizers

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Oil use:

Stewing

Our kitchen is bringing back traditional flavor with this lentil and vegetable stew. As well as being inexpensive, this recipe is very nutritious, due to its protein content. Take note of its ingredients and you will have a perfect first course on your table.

Ingredients

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0.5cup

Extra Virgin Olive Oil

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0.55lb.

lentils

carrots

potatoes

tomatoes

green pepper

onion

0.5teaspoon

ground cumin

0.25teaspoon

salt

0.25teaspoon

ground black pepper

4tablespoons

Sherry Vinegar “al Pedro Ximenez”

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1tablespoon

parsley leaves for decoration

Instructions

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Before making our lentil stew, leave the lentils to soak for two hours, which will help reduce the cooking time.

In a saucepan, fry the onion and pepper, chopped into medium sized pieces, with Goya Extra Virgin Olive Oil.

Next add the tomato, salt, pepper and ground cumin and cook for 5 minutes.

Remove the fried vegetables and blend, adding a glass of water. Add the carrots, peeled and cut into slices.

Next, add the soaked lentils, cover with water, season with salt and leave to boil for 10 minutes.

Add the peeled, sliced potato. Cook for 30 minutes.

Serve hot, decorating with parsley and adding a tablespoon of Goya Sherry Vinegar “al Pedro Ximénez” to each plate to accentuate the flavor. You can serve it with slices of toasted bread.