Braised vegetables with lentils
Description
The recipe won't take much time. Lentils give the dish a thick consistency and make it more filling. Instead of lentils, you can try peas or beans. You can vary the quantity and variety of vegetables. Serve hot, optionally garnished with herbs or sour cream. Serve hot.
Instructions
- 1
Step 1
1. Peel the garlic and onion. Dice the onion and mince the garlic. Place the onion and garlic into a saucepan with heated olive oil and cook over medium heat until the onion becomes soft.
- 2
Step 2
2. As soon as the onion becomes soft, add tomato paste to the pot.
- 3
Step 3
3. Mix well and cook the onion for 3-4 minutes, stirring occasionally.
- 4
Step 4
4. Thoroughly rinse the lentils under running water in a colander.
- 5
Step 5
5. Wash, peel, and dice the potatoes and carrots. Add the potatoes, carrots, and lentils to the pot.
- 6
Step 6
6. Pour the vegetable broth into the saucepan, add cumin, paprika, and cayenne pepper. Bring to a boil over high heat, then reduce the heat to low, cover with a lid, and simmer for 30 minutes.
- 7
Step 7
7. After 30 minutes of boiling, the lentils will become soft and swollen. Stir, then season the soup with salt and pepper.
- 8
Step 8
8. Serve the dish hot immediately after preparation.