Lentil and Tomato Stew
4 servings
45 minutes
Lentil and tomato stew is a hearty and aromatic dish inspired by Russian culinary traditions. Lentils, used since ancient times, are known for their nutrition and rich flavor. In this recipe, they combine with tomatoes, spices, and vegetables to create a rich and warming taste. Curry and cumin add Eastern notes, while wine vinegar gives a slight tanginess. This stew is perfect for cold days when you crave something cozy and healthy. It pairs wonderfully with bread or boiled rice and makes an excellent option for vegetarian meals. Simple to prepare yet full of flavors, it will adorn your table and delight even the most discerning gourmets.
1
Heat olive oil in a deep skillet. Add chopped onion and carrot and sauté for about 8-10 minutes until the onion starts to brown. Stir with a wooden spoon, then add minced garlic and cook for another minute.
- Olive oil: 2 teaspoons
- Yellow onion: 2 heads
- Carrot: 4 pieces
- Garlic: 3 cloves
2
Meanwhile, place the tomatoes with juice in a bowl and mash them. Rinse and sort the lentils well.
- Tomatoes in their own juice: 800 g
- French green lentils (lentilles vertes): 200 g
3
Add tomatoes, lentils, curry, broth, cumin, salt, and pepper to the pan. Bring to a boil, reduce heat, cover, and simmer for about 40 minutes until the lentils are soft. Remove from heat and let sit covered for 10 minutes. Add vinegar and salt to taste. Serve hot.
- Tomatoes in their own juice: 800 g
- French green lentils (lentilles vertes): 200 g
- Red curry powder: 2 teaspoons
- Vegetable broth: 2 glasss
- Caraway leaves: 2 teaspoons
- Coarse salt: 2 teaspoons
- Freshly ground black pepper: 0.3 teaspoon
- Red wine vinegar: 1 tablespoon