LOW CALORIE

Lentils with Vegetables

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

The secret of this dish lies in the perfect ratio of liquid and dry ingredients. Just one cup of broth is enough for the lentils to cook completely while the mushrooms, vegetables, and herbs maintain their shape. By the way, a good broth for this lentil dish can be made from a couple of onions, a stalk of leeks, one carrot, some celery greens, a piece of fresh ginger, and half a cup of white wine.

Ingredients

Garlic - 3 cloves
Raisins - 7.1 oz
Black Cumin (Cumin) - 1 tablespoon
Onion - 1 head
Carrot - 2 pieces
Olive Oil - 1 tablespoon
Chicken Broth - 1 glass
Tomatoes - 4 pieces
Spinach - 4.9 oz
Paprika - 0.9 oz
Lentils - 2 glasses
Salt - 1 tablespoon
Champignons - 14.1 oz
Grated Ginger Root - 2 spoons
Celery salt - 2 pieces
Apple Cider Vinegar - 1 tablespoon

Step by Step guide

Step 1

Chop the onion, garlic, carrot, mushrooms, and celery into small pieces. In a deep skillet, heat the olive oil well and sauté the onion, garlic, and carrot until golden brown.

Step 2

Add the chopped mushrooms to the skillet, then pour in the vinegar, stir, and sauté over high heat for another two to three minutes, until the mushrooms are slightly browned.

Step 3

Add the lentils to the vegetables, stir, and lightly sauté as well. Then pour in the broth and add the chopped tomatoes. Bring the liquid to a boil, then reduce the heat and let it simmer.

Step 4

Meanwhile, finely chop the red bell pepper. Peel the fresh ginger root and grate it on a fine grater — you should have about two tablespoons.

Step 5

Add the chopped red pepper and ginger to the skillet, and stir. Sprinkle in the cumin, black pepper, and add salt. Mix well and simmer for five to seven minutes.

Step 6

When the broth is almost fully absorbed, add the raisins to the pan. Gently stir and sauté briefly with the vegetables.

Step 7

Add the spinach. Young spinach leaves can be added to the skillet whole, while larger and tougher leaves are better stripped from their stems and torn by hand or chopped with a knife.

Step 8

Simmer until the broth is completely absorbed and the lentils with vegetables have a fluffy texture. Spoon the cooked lentils into deep bowls and serve immediately.