Vegan lentil stew
OIL USES: Cook & Stew
INGREDIENTS
SERVINGS: 4
- 0.5 cup Goya Extra Virgin Olive Oil
- 0.55 lb. lentils
- 3 carrots
- 2 potatoes
- 2 tomatoes
- 1 green pepper
- 1 onion
- 0.5 teaspoon ground cumin
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
- 4 tablespoons Sherry Vinegar “al Pedro Ximenez”
- 1 tablespoon parsley leaves for decoration
PREPARATION
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.
