Lentils with Vegetables in a Skillet

Colorful vegetable lentil stew cooked in one pot, perfect as a vegetarian main or a base for your favorite protein.

Time: 45 min · Servings: 4 · Calories: 122 kcal

Ingredients

• 380 g lentil
• 42 tablespoon of olive oil
• 225 unit onion
• 225 unit leek
• 6 to taste salt
• 2 to taste black pepper
• 15 clove of garlic clove
• 2 to taste thyme
• 32 tablespoon of tomato paste
• 800 stalks of celery stalk
• 160 units carrot
• 425 can of chicken broth
• 15 tablespoon of red wine vinegar

Method

1. Place the lentils in a heatproof bowl and cover with boiling water. Let stand for 15 minutes, then drain.
2. Peel and dice the onion. Wash the leek, cut it in half lengthwise, and dice it (only the white and light green parts).
3. Peel and mince the garlic cloves. Dice the celery stalk and carrots.
4. Heat the olive oil in a large lidded pan or Dutch oven.
5. Add the onion, leek, salt, and pepper. Sauté over medium heat for about 8 minutes, until the onion is golden in spots.
6. Stir in the garlic and thyme. Cook for 30 seconds, until fragrant.
7. Add the tomato paste and cook, stirring, for 30-60 seconds.
8. Stir in the drained lentils, celery stalk, carrots, and chicken broth. Bring to a boil.
9. Cover and reduce the heat to maintain a simmer (low to medium-low) for 20 minutes, until the lentils are tender but not overcooked.
10. Stir in the red wine vinegar. Taste and adjust salt, pepper, or vinegar if needed.
11. Serve as a side dish, vegetarian stew, or base for salmon or other protein.

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Categories: Stews & Legumes · All recipes

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