This vegetable stew with lentils is a real vitamin bomb! And it doesn't matter that some vegetables are used frozen, thanks to the fast-freezing technology, they retain a maximum of vitamins and other useful substances. The dish is very simple to prepare, all the ingredients are available, and it turns out to be very satisfying, with a rich taste.
Lentils are undeservedly little used in our cuisine, while their close relatives - beans and peas - are very popular. But lentils are not only extremely healthy, but also taste great. For those who adhere to a vegetarian diet or are on a diet, it will be an excellent dish, and those who do not want to give up meat will get real pleasure cooking. You can even cook it, and it will open up new facets of the taste of a familiar dish.

To make a vegetable stew with lentils, you will need:

green lentils - 100 g
carrots - 1 pc.
onion - 1 head
frozen green peas - 100 g
green beans (can be frozen) - 100 g
celery stalks - 1 pc.
cauliflower - 200 g
tomato paste - 2 tablespoons
tomato lecho - 100 g (can be replaced with canned peeled tomatoes)
water - 1 tbsp.
sea ​​salt - 1 tsp
ground black pepper - 0.5 tsp
hot red pepper - on the tip of a knife
ground red paprika - 0.5 tsp
sugar - a pinch
garlic - 2 cloves
parsley - 1 bunch
vegetable oil - for frying

A vegetable stew with lentils is prepared like this:

1. Rinse the lentils in running water and boil until half cooked (about 20 minutes). Season with a little salt at the end of cooking.
2. Wash and peel the vegetables, chop the onion into half rings, and coarsely chop the carrots and celery.
3. Heat some vegetable oil in a Dutch oven or baking dish and sauté the onions, carrots and celery in it.
4. Rinse the frozen green beans and peas under running water and, without defrosting, place them with the vegetables.
5. There, add boiled lentils and lecho or canned tomatoes without peel. Season with salt and pepper, add spices and mix everything.
6. Dissolve tomato paste in 1 glass of water, add a pinch of sugar and pour over vegetables. Mix everything and place a couple of whole garlic cloves on top.
7. Place the lid on the roasting pan (the baking dish can be covered with foil) and place in the oven preheated to 200 ° C. Bake for 30 minutes.
8. Remove the cooked stew from the oven, remove the garlic, arrange on plates and sprinkle with finely chopped herbs.

Summer is the season for vegetables. At this time of the year, there are fewer and fewer thoughts about "what to cook", because such an abundance and variety of ingredients allows us to prepare more and more new dishes every day. Various stews, sautés, vegetable caviar, and bigos are prepared from vegetables. Vegetables are boiled, fried, stewed. They are combined with each other, soups and other liquid dishes are cooked, and various salads are prepared from them. The simplest vegetable dish, apart from salad, is the vegetable stew. Very often meat or mushrooms are added to stews, sometimes cereals. Lentils go well with most vegetables, they cook quickly and therefore can be safely included in light vegetable dishes. Let's make a simple vegetable stew with red lentils today. This dish is light and healthy. If you are not very "attached" to meat, then it may well become a full-fledged lunch or dinner.

TIME: 60 min.

Light

Servings: 4

Ingredients for stew:

• young potatoes - 3-4 pcs.;
• carrots - 1-2 pcs.;
• tomatoes - 2 pcs.;
• red lentils - 0.5 cups;
• sweet pepper - 1 pc.;
• sunflower oil - 40 ml;
• fresh herbs - a small bunch;
• bay leaf, salt, curry, pepper.

Preparation

All vegetables are thoroughly washed in running water, then dried.
We will use young potatoes with peel, since it contains the lion's share of vitamins, and it is also very tender and does not spoil the taste of the dish at all. Cut the potatoes into small wedges. Cut the carrots into slices.


Warm up the pan with sunflower oil well, and then put the potatoes and carrots on it. Let's add a bay leaf. Fry vegetables over high heat until half cooked.
Next, we take on the rest of the ingredients. Cut the pepper into large strips, cut the tomatoes into cubes.


Add vegetables to the pan and continue to fry for another 5 minutes.


Then add 2/3 cup clean water and 1/2 cup red lentils to the stew.


Salt and pepper the stew, add the rest of the spices, cover the pan with a lid and simmer for 7 minutes over medium heat.


Finely chop a clove of garlic and herbs. We add them to the finished dish.


The vegetable and lentil stew is ready. We serve the dish both hot and cold.

Ingredients:

Olive oil - 2 teaspoons;

Yellow onion - 2 heads;

Carrots - 4 pieces;

Garlic - 3 cloves;

Tomatoes in their own juice - 800 gr;

French green lentils - 200 gr;

Vegetable broth - 2 cups;

Red curry powder - 2 teaspoons;

Cumin leaves - 2 teaspoons;

Salt (coarse) - 2 teaspoons;

Freshly ground black pepper - 1/4 teaspoon;

Red wine vinegar - 1 tablespoon.

Today it's time to cook us a stew, but not a simple one. So, lovers of tasty and healthy food, take out pens and notebooks, and write down the recipe.

Heat olive oil in a deep frying pan. Mode the onion in large chunks. Add chopped onions and carrots and fry them for about 8-10 minutes until the onions become soft and transparent. Stir with a wooden spoon, then add chopped garlic and fry for another 1 minute.

Meanwhile, put the tomatoes together with the juice in a bowl and stir. We rinse well and sort out the lentils.

Add tomatoes, broth, curry, lentils, cumin, salt and pepper to the pan. Bring to a boil, reduce heat, cover and simmer for about 40 minutes, until lentils are tender. Remove from heat and leave covered for 10 minutes. Add vinegar and do not forget to salt. Serve hot.

Everything, the dish is ready, and we wish you bon appetit.

Our dear guests!

It's no secret that we all love to eat well, and one of our favorites is Lentil and Tomato Stew. Therefore, many people, especially our beloved women, sooner or later ask themselves the question:. A simple recipe was written especially for you, which briefly and clearly explains how to cook Lentil and Tomato Stew at home. Here, all the recipes are written in simple understandable words, so even the most inept chef can easily cook. For this, special recipes have been created with detailed photographs and step-by-step descriptions of the cooking steps. Following the written recipe, you can easily prepare this delicious dish and feel its beneficial properties and impeccable taste. If you, dear readers, after viewing this material, still do not understand, how to make a lentil tomato ragout, then we suggest looking at our other recipes.

Are you wondering how to cook lentils? I advise you to stew the stew with lentils and chicken. This is a very tasty and satisfying dish, which, of course, cannot be made quickly, but it's worth it! Unlike beans and peas, which take quite a long time to cook, these beans will cook in about 50 minutes, so if you have time to wait with lunch, this recipe is for you. You will need thick-walled dishes with a tight lid - a cast-iron brazier or a deep-bottomed saucepan; pots made of thin metal are not suitable for this dish.

Instead of chicken, you can take any meat - pork or beef, choose lean cuts without fat, but with bone.

The meat can be marinated the day before to speed up the cooking process.

• Preparation time: 30 minutes
• Cooking time: 1 hour 20 minutes
• Servings: 4

Ingredients for Lentil Chicken Stew

• 250 g green lentils;
• 500 g chicken (thighs);
• 200 g carrots;
• 150 g white onions;
• chili peppers;
• shoots of young garlic;
• 1/2 lemons;
• tomato;
• olive oil for frying, salt.

For the marinade:

• 50 g sour cream;
• 2 cloves of garlic;
• 2 tsp soy sauce;
• 1 tsp ground paprika.

How to make a stew with lentils and chicken

Soak chicken thighs for half an hour in fermented milk marinade: add sour cream, garlic passed through a press, soy sauce and ground paprika. Mix well and put in the refrigerator for 30 minutes.

We carefully sort out green lentils, since pebbles are often found in it, as in other legumes. Then we rinse it several times, fill it with cold water, leave it for 30 minutes.

Now let's get to the vegetables. Peel fresh carrots, cut into thick bars about 2 centimeters in size.

Chop the sweet white onion. Cut young shoots or stalks of garlic across the stalk in 0.5-1 cm pieces. Cut the chili peppers into rings. For lovers of spicy, I would advise not to remove the seeds and membrane from the chili, but if you do not like the "evil" pepper, then it is better to peel it.

Cut half the lemon and the red tomato into thick slices. Lemon slices are about 5 millimeters thick.

Pour olive oil for frying into the brazier, which is closed with a tight lid. First, saute the garlic and chili to give the oil a scent. Then add the onion, then the carrots. When the vegetables are soft, add the marinated chicken thighs.

We put the lentils on a sieve, rinse with running water.

Smooth the lentils over the vegetables and meat in an even layer, put the tomato and lemon slices on top.

Pour in about 400 ml of cold water or chicken broth. Add 2 teaspoons of coarse salt. We send it to the stove, after the water boils, cover it tightly. We reduce the fire to the minimum, cook for 50 minutes - 1 hour. During this time, the lentils will become soft, and the meat will easily separate from the bones.

When the dish is ready, cover the roasting pan with a thick towel and leave for 15-20 minutes, then serve hot. For stew with lentils and chicken, go with a salad of fresh vegetables or a light sauce based on sour cream or yogurt.

Stew with lentils and chicken is ready. Bon Appetit!