Vegan lentil stew
This stew helps
me to remember my youth. My mother used to make it each other week for lunch on
Wednesdays. Since on Wednesdays school completed early and we used to eat at
home.
At the point when it wasn't this stew, it was spaghetti bolognese on the
menu. It was quite cool on the grounds that when the week would begin, my
siblings and I would as of now be anticipating
Wednesday cause we realized we'd have a pleasant lunch.
I miss these past
times worth remembering, when I'd finish school and returned home to a heavenly
and as of now arranged lunch. Indeed, things are not that diverse today, aside
from I am the person who cooks now and
do the dishes. Gracious, grown-up life.
Along these
lines, this lentil stew! It's extraordinarily straightforward and scrumptious.
It's sound, veggie lover, excessively simple to get ready and brimming with
hearty flavors.
INGREDIENTS
●
400 gr dry green lentils (2 cups)
●
2 onions thinly sliced
●
4 tablespoons olive oil (1/4 cup)
●
600 ml water (3 cups)
●
2 medium sized tomatoes, grated
●
2 teaspoons salt or more to taste
●
1 ½ teaspoon ground paprika
●
½ teaspoon ground cumin
● Generous pinch ground cayenne pepper (optional)
● Chopped coriander and lemon wedges for garnish (optional)
METHOD
• Place all the fixings in a huge profound skillet or meal
(with the exception of the topping).
• Make sure the water covers the lentils. If not, include an
additional cup or simply enough water to cover the lentils.
• Bring to the bubble, spread with a cover and diminish the warmth to low.
• Leave to stew tenderly until the lentils are cooked. Around
35 to 40 minutes.
• Serve
warm or cold with dried up bread.
• Garnish
with coriander and a press of lemon juice.
Notes
• Depending on the sort of lentils you will utilize, you may
need to include some water if all
the fluids dissipate before the lentils are cooked. Watch out for the lentils
while they are cooking.

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