Recipes / Main dishes / Lentils with vegetables
Lunch
Dinner
Vegetarian
One-dish meal
Gluten-free
Lentils with vegetables
Pardina lentils stewed with a base of softened vegetables and spices: turmeric, cumin, ginger and a hint of cinnamon.
- Cooking
- 50 min
- Prep
- 15 min
- Difficulty
- Easy
Per serving
350 kcal
Protein · 23 %
19 g
Fat · 22 %
8 g
Carbs · 55 %
44 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 4 servings
- 300 g pardina (small brown) lentils
- 1 chopped onion
- 1 chopped carrot
- 2 garlic cloves, chopped or grated
- 2 tbsp olive oil, for frying
- 1 tsp ginger
- 1 tsp turmeric
- 0.5 tsp cinnamon
- 1 tsp ground cumin
- 1 tsp paprika
- 125 ml chopped tomatoes or tomato sauce
- 1.25–1.5 l water
Adapt the spices to whatever you have.
Mum's tip
With jarred cooked lentils, use half the water and cook them for just 15 minutes. In a pressure cooker, 15 minutes once it reaches pressure.
Step by step
- In a large pan, fry the onion, carrot and garlic for 8 minutes, stirring now and then.
- Turn down the heat and add all the spices (if you like it spicy, you can double them). Add the tomato and fry everything together for a couple of minutes.
- Add the lentils and water. Bring to the boil and simmer over a medium heat for about 40 minutes (it depends on the lentils). Stir now and then and, if they look very dry halfway through, add a little more hot water.
- Serve piping hot. They freeze well too.