Description
This vibrant vegetarian farmer’s stew is a hearty and comforting dish that warms the soul. Packed with seasonal vegetables and rich flavors, it’s perfect for any day of the week.
Ingredients
Scale
- 500 g potatoes, waxy
- 400 g canned chopped tomatoes
- 700 ml vegetable broth
- 1 tbsp sweet paprika powder
- 1 tsp hot paprika powder
- 80 g sour cream (10% fat)
- 1 onion, diced
- 2 garlic cloves, chopped
- 2 carrots, diced
- 1 bell pepper, diced
- 100 g green lentils
- 2 bay leaves
- Fresh parsley
- Salt and pepper to taste
Instructions
- Rinse the lentils in a sieve and soak them in cold water for about 15 minutes to shorten their cooking time and make them easier to digest.
- In a large pot, heat the oil and sauté the diced onions over medium heat for about 5 minutes until they are translucent, making sure not to let them brown.
- Add the chopped garlic and sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add the diced carrots, bell pepper, and potatoes, and sauté everything for 2 minutes. The vegetables should become slightly soft but still crunchy.
- Now add the lentils, bay leaves, canned chopped tomatoes, and vegetable broth to the pot. Stir everything well and bring to a boil to release the wonderful aromas.
- Reduce the heat and let the stew simmer for 20 minutes over medium heat. The lentils should be soft but not mushy. Check regularly to ensure there is enough liquid.
- After cooking, remove the bay leaves and season the stew with sweet and hot paprika powder, salt, and pepper to taste. Take your time with this step to achieve the perfect flavor.
- Serve the stew in bowls, garnished with a dollop of sour cream and freshly chopped parsley for a fresh touch and creamy texture.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Stovetop cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 10 mg
Keywords: Avoid soaking the lentils for too long, as they can lose their structure. A 15-minute soaking time is ideal. Use a large, heavy pot for even heat distribution, and feel free to experiment with ingredient ratios to suit your taste.