If you think lentils with vegetables are a wishful compromise, you are very wrong. Especially if those lentils are beluga or caviar, the amount of vegetables is considerable and the vessel in which we cook them is our casserole Every. Small, but mighty. With all this we make stewed beluga lentils with carrot and pumpkin full of flavor.
A great dish for cold weather, the kind you want to repeat every week. Equally tasty in warm seasons; just serve it less hot and that's it. Also, since it only contains vegetables it's much lighter than traditional lentils with all their trimmings. We couldn't ask for more.
INGREDIENTS (for 4 people)
- 3 cloves of garlic
- 1 medium onion
- 1/2 red bell 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
PREPARATION
1. Prepare all the vegetables before you start cooking and set them aside in separate bowls.
- Peel and grate the garlic cloves.
- Peel and finely chop the onion.
- Wash the pepper and cut it into small dice.
- Grate the tomatoes or blend them with an immersion blender. Strain so no skin or seeds remain.
- Peel and slice the carrots into 1 cm thick rounds.
- Peel the pumpkin and cut it into pieces similar in size to the carrots.
2. Cover the bottom of our casserole Every with extra virgin olive oil and sauté the garlic, onion and red pepper until tender.
3. Add the tomato and cook 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, the bay leaf, cover with water and bring to a boil. Reduce the heat when they start to boil, cover and simmer for 10 minutes.
6. Finally add the chopped pumpkin and continue simmering until the lentils are tender, about 10 more minutes.
7. Monitor the cooking at all times because the lentils absorb a lot of water and we may need to add more at some point.
8. Season with salt and pepper to taste when the lentils are tender and ready to serve.
Comments
Mar said:
No se cuecen bien las verduras con esos tiempos. La lentejas muy cocidas y las verduras muy duras.
Ana said:
Cuánta agua?
Claudia said:
Disculpa Nieves, es la pimienta negra, lo corregimos, gracias!! disculpa las molestias. Media cucharadita.
Claudia said:
HOla Clara, verás que ricas salen sguiendo la receta tal cual! Un saludo!!
clara said:
hola!! que pinton!!! no pone nada de remojo, entiendo que las lentejas beluga no necesitan remojo? gracias!!! la hago seguro!!!
Nieves said:
Buenos días, cuanto pimentón se echa? No lo he visto en los ingredientes. Gracias
Nieves said:
Buenos días, cuanto pimentón se echa? No lo he visto en los ingredientes. Gracias