VEGAN

Lentil and Tomato Stew

Appetizers | Russian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Lentil and Tomato Stew

Ingredients

Olive Oil - 2 spoons
Spanish onions - 2 heads
Garlic - 3 cloves
Carrot - 4 pieces
Lentils - 7.1 oz
Crushed Tomatoes in Their Own Juice - 28.2 oz
Chicken Broth - 2 glasses
Red Curry Powder - 2 spoons
Cumin leaves - 2 spoons
Coarse Salt - 2 spoons
Ground Black Pepper - ¼ spoons
Red Wine Vinegar - 1 tablespoon

Step by Step guide

Step 1

Heat olive oil in a deep skillet. Add coarsely chopped onion and carrot, and sauté for about 8-10 minutes, until the onion starts to brown. Stir with a wooden spoon, then add minced garlic and cook for another minute.

Step 2

Meanwhile, place the tomatoes with their juice in a bowl and mash them. Rinse and sort the lentils thoroughly.

Step 3

In a skillet, add tomatoes, lentils, curry, broth, cumin, salt, and pepper. Bring to a boil, then reduce the heat, cover, and simmer for about 40 minutes until the lentils are soft. Remove from heat and let it sit covered for 10 minutes. Stir in vinegar and season with salt. Serve hot.