Vegan lentil stew recipe

Preparation time 1 h 30 min
Difficulty Difficulty Easy
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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 OilExtra Virgin Olive Oil

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0.55lb.
lentils
3
carrots
2
potatoes
2
tomatoes
1
green pepper
1
onion
0.5teaspoon
ground cumin
0.25teaspoon
salt
0.25teaspoon
ground black pepper
4tablespoons
Sherry Vinegar “al Pedro Ximénez”Sherry Vinegar “al Pedro Ximénez”

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1tablespoon
parsley leaves for decoration

Instructions

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1
Before making our lentil stew, leave the lentils to soak for two hours, which will help reduce the cooking time.
2
In a saucepan, fry the onion and pepper, chopped into medium sized pieces, with Goya Extra Virgin Olive Oil.
3
Next add the tomato, salt, pepper and ground cumin and cook for 5 minutes.
4
Remove the fried vegetables and blend, adding a glass of water. Add the carrots, peeled and cut into slices.
5
Next, add the soaked lentils, cover with water, season with salt and leave to boil for 10 minutes.
6
Add the peeled, sliced potato. Cook for 30 minutes.
7
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.

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