Lentils with Vegetables
4 servings
60 minutes
The secret of this dish is in the perfect proportion of liquid and dry ingredients. Just a glass of broth is enough for the lentils to cook completely, and the mushrooms, vegetables and greens to not lose their shape. By the way, a good broth for this lentil can be made from a couple of onions, a leek, one carrot, celery greens, a piece of fresh ginger and half a glass of white wine.
1
Chop onion, garlic, carrot, mushrooms, and celery finely. In a deep skillet, heat olive oil well and sauté onion, garlic, and carrot until golden.
- Onion: 1 head
- Garlic: 3 cloves
- Carrot: 2 pieces
- Champignons: 400 g
- Celery: 2 pieces
- Olive oil: 1 tablespoon
2
Add chopped mushrooms to the pan, then pour in vinegar, mix, and fry on high heat for another two to three minutes until the mushrooms are slightly browned.
- Champignons: 400 g
- Apple cider vinegar: 1 tablespoon
3
Add lentils to the vegetables, mix, and lightly sauté. Then pour in the broth and add the chopped tomatoes. Bring the liquid to a boil, then reduce the heat and let it simmer.
- Lentils: 2 glasss
- Vegetable broth: 1 glass
- Tomatoes: 4 pieces
4
Meanwhile, finely chop the red pepper. Peel the root of fresh ginger and grate it on a fine grater - it should yield about two tablespoons.
- Grated ginger: 2 tablespoons
5
Add crushed red pepper and ginger to the pan, stir. Add cumin, black pepper, and salt. Mix and simmer for five to seven minutes.
- Paprika: 25 g
- Cumin (zira): 1 teaspoon
- Salt: 1 teaspoon
6
When the broth is almost fully absorbed, add raisins to the pan. Gently stir and simmer briefly with the vegetables.
- Raisin: 200 g
7
Add spinach. Young spinach leaves can be thrown into the pan whole, while larger and tougher ones are better to remove the stems and tear by hand or chop with a knife.
- Spinach: 140 g
8
Cook until the broth is fully absorbed and the lentils with vegetables have a crumbly consistency. Serve the cooked lentils in deep bowls immediately.