Beluga lentils stewed with carrot and pumpkin (cocotte every)

If you think that lentils with vegetables are a want and cannot, you are very wrong. Especially if those lentils are beluga or caviar, the amount of vegetables is considerable and the container in which we cook them is our Every cocotte . Small, but mighty. With all this we make some beluga lentils stewed with carrot and pumpkin full of flavor.

A great dish for cold weather, one of those that makes you want to repeat it every week. It is also delicious in hot weather, as it is just a matter of serving it less hot and that's it. Also, as it only contains vegetables, it is much lighter than traditional lentils with all their sacraments. We couldn't ask for more.

INGREDIENTS (for 4 people)

• 3 cloves of garlic
• 1 medium onion
• 1/2 red pepper
• 2 ripe tomatoes
• 2 carrots
• 1/2 small pumpkin
• 250 g beluga lentils
• 1 bay leaf
• Extra virgin olive oil
• Salt
• Ground black pepper
• Water

ELABORATION

1. Prepare all the vegetables before starting to cook and set them aside in separate bowls.

• We peel and grate the garlic cloves.
• Peel and finely chop the onion.
• We wash the pepper and cut it into small squares.
• We grate the tomatoes or blend them with a hand blender. We strain them so that there are no traces of skin or seeds left.
• Peel and cut the carrots into 1 cm thick discs.
• We peel the pumpkin and cut it into pieces of a similar size to the carrots.

2. Cover the bottom of our Every cocotte with extra virgin olive oil and sauté the garlic, onion and red pepper until tender.

3. Add the tomato and sauté for 5 more minutes.

4. Next, add the black pepper along with the chopped carrot and sauté again for a couple of minutes.

5. Add the beluga lentils and bay leaf, cover with water and bring to a boil. Lower the heat when they begin to boil, cover and simmer for 10 minutes.

6. Finally, add the chopped pumpkin and continue cooking over low heat until the lentils are tender, another 10 minutes or so.

7. We monitor the cooking at all times because lentils absorb a lot of water and we may have to add more at some point.

8. Add salt and pepper to taste when the lentils are tender and ready to serve.