Lentils with Vegetables and Rice

Healthy brown lentil stew with seasonal vegetables and rice, easy and nutritious for the whole family.

Time: 60 min · Servings: 4 · Calories: 534 kcal

Ingredients

• 400 g brown lentil
• 10 g garlic
• 150 g onion
• 100 g leek
• 75 g green pepper
• 75 g red pepper
• 75 g yellow pepper
• 120 g carrot
• 100 g pumpkin
• 125 g zucchini
• 140 g round rice
• 15 g sweet paprika
• 120 g tomato
• 2 g bay leaf
• 40 ml olive oil (to taste)
• 1200 ml water (to taste)
• 10 g salt (to taste)

Method

1. Finely chop the garlic, onion, and the white part of the leek.
2. Dice the green, red, and yellow peppers.
3. Thinly slice the carrots and dice the pumpkin.
4. Dice the zucchini.
5. Grate the tomato.
6. Cover the bottom of a pot with olive oil and heat it.
7. Add the garlic, onion, and leek, season with a pinch of salt, and sauté for 3 or 4 minutes.
8. Add the diced peppers and stir, cooking for another 3 or 4 minutes.
9. Add the carrots and pumpkin, stir everything together, and continue cooking for 3 or 4 more minutes.
10. Make a well in the center, add a drizzle of olive oil and the sweet paprika, cook for a few seconds without burning, and stir.
11. Add the grated tomato and sauté, stirring almost constantly until the sofrito forms.
12. Add the brown lentils and stir them into the sofrito.
13. Cover with water, turn the heat to maximum, season to taste with salt, add the bay leaf, and bring to a boil.
14. When it boils, skim off any foam from the surface with a ladle.
15. Lower the heat and cook gently for approximately 30 minutes, keeping an eye on the water and adding more if it dries out so the legumes remain whole.
16. Add the diced zucchini and round rice.
17. Cook over low heat for another 25 minutes, monitoring the water and maintaining a constant simmer.
18. Adjust salt and check doneness of lentils and rice.
19. Serve the lentils in deep plates.

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Categories: Stews & Legumes · All recipes

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