Stewed lentils with vegetables
Brown lentils stewed with carrot, potato and paprika, a spoon dish to which the garlic and onion salt gives the flavour of a sofrito.
50 min · Serves 4
Ingredients
- 300 g small brown lentils
- 2 carrots, sliced
- 1 medium potato, diced
- 1 green pepper, chopped
- 2 tbsp (30 ml) olive oil
- 1 tsp sweet paprika
- 1 bay leaf
- 2 tsp Xalte Garlic & Onion salt
- 1.2 litres water
Method
- 1Rinse the lentils. Heat the oil in a saucepan and soften the pepper and carrot for 5 minutes.
- 2Add the paprika, stir for a few seconds, then add the lentils, potato, bay leaf and water.
- 3Bring to the boil and simmer, partly covered, for 35-40 minutes, until the lentils are tender.
- 4Season with the Xalte Garlic & Onion salt in the last 10 minutes, remove the bay leaf and serve.
