Description
A comforting stew made with brown lentils, potatoes, and a mix of sautéed vegetables, perfect for chilly evenings.
Ingredients
- 200 g brown lentils (soaked overnight)
- 500 g potatoes (cubed)
- 1 large onion (finely diced)
- 2 garlic cloves (minced)
- 2 carrots (sliced)
- 1 stalk of leeks (sliced)
- 1 liter vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon sweet paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot and sauté the diced onion and minced garlic until they become translucent.
- Add the sliced carrots and leeks to the pot, continuing to sauté for an additional five minutes.
- Stir in the soaked and drained lentils, cubed potatoes, bay leaves, dried thyme, and sweet paprika.
- Pour in the vegetable broth, bringing the mixture to a boil.
- Once boiling, reduce the heat, allowing the stew to simmer gently for 30–35 minutes, until both the lentils and potatoes become tender.
- Remove the bay leaves, season with salt and pepper, and garnish with fresh parsley before serving.
Notes
For a thicker stew, mash some potatoes against the side of the pot. Experiment with spices for a different flavor profile.
