Lentils are a really great food - cheap, healthy, tasty and suitable for preparing different dishes. This black (beluga) lentil stew is full of good minerals and vitamins.
Black lentils - apart from their characteristic color - are a little smaller than the others, cook quickly and have 23 g of protein per 100 g. All that makes them ideal to make a pot of this stew for the next few days.
Allergens: celery | Preparation time: 1 h | Portions: 6 | Complexity: easy
Ingredients
250 g black lentils
4 potatos
2 tbsp olive oil
1 onion
2 pieces of garlic
3 carrots
1/4 celery root
1 parsley root
1.5 tsp salt
1/2 tsp pepper
1/2 tsp turmeric
1/2 tsp red ground paprika
circa 1.5 L water
250 ml tomato puree
Preparation
Wash, peel and chop onion, garlic, carrots, parsley root and celery root.
Heat oil in a pot and add chopped vegetables and a teaspoon of salt.
Simmer until it begins to fall apart (about 15 minutes). Add water if needed.
In the meantime, wash the lentils, peel the potatoes and cut them into cubes.
Then put the potatoes and lentils in the pot and add water to cover everything.
Let it cook for 20 minutes, then add pureed tomato, pepper, paprika and turmeric. Add more salt if it is bland.
Cook for another 15 minutes.
Notes
Parsley and celery roots can be omitted, but the more vegetables there are, the thicker the stew will be, and there will be no need to add thickeners.
