Lens stew
Lentils are nutritionally very similar to beans and are prepared in a similar way, with the difference that they cook much faster and are easier to digest. This is a dish that should be on the table more often, because it has the quality of healthy food, it is filling, very tasty, and cheap. If we cook a larger amount, it can stand in the refrigerator for up to 3 days. When we heat it, never heat everything that is in the sherpa, but take out as much as is necessary for the meal. The same goes for all other dishes.
Preparation steps
- Clean the lens of stones and bad grains and send it well through a strainer. If there is time, soak it in cold water for at least an hour, and it will certainly cook quickly even if it is not soaked. Pour water over the lens and put it to cook. If we soaked it, we will replace the water with fresh. To begin with, pour a liter of cold water, and later when we add water, let it be warm. The lentils will swell and pick up water, so you should add water during cooking, so that it is always a little over the lentils. While the water is heating, add: finely chopped onion, finely chopped peeled tomato, a piece of fresh or frozen pepper and finely grated carrot. Pickle, add the saucepan, cover and cook over low heat for 40 minutes. Make a thin spray. Heat the oil in a pan over a low heat, then briefly fry the finely chopped garlic, just to smell. Add flour and ground paprika, stir and immediately, without frying, pour into a sherpa with lentils. Stir, add salt, then continue cooking on low heat for another 20 minutes, stirring occasionally. If necessary, add a little more warm water, because the flour will thicken the already quite thick stew. Turn off the heat, then add the chopped parsley. All kinds of fresh salads go well with lentils, as well as pickles. Another way: In oil, over a low heat, simmer finely chopped onions. Add finely grated carrot, finely chopped garlic and diced peeled tomato. When the vegetables are cooked through and the juices have evaporated, add warm water and washed lentils. Add the peppers. Season with pepper and savory. Cook for 40 minutes. Make a thin spray. Heat the oil in a pan over a low heat, add flour and ground paprika, stir and immediately, without frying, pour into the pan with the lentils. Stir, add salt, then continue cooking on low heat for another 20 minutes, stirring occasionally. If necessary, add a little more warm water, because the flour will thicken the already quite thick stew. Turn off the heat, then add the chopped parsley.
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