Extra Virgin

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Vegan lentil stew

OIL USES: Cook & Stew

INGREDIENTS

SERVINGS: 4
  • 0.5 cup Goya Extra Virgin Olive Oil
  • 0.55 lb. lentils
  • 3 carrots
  • 2 potatoes
  • 2 tomatoes
  • 1 green pepper
  • 1 onion
  • 0.5 teaspoon ground cumin
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 4 tablespoons Sherry Vinegar “al Pedro Ximenez”
  • 1 tablespoon parsley leaves for decoration

PREPARATION

1
Before making our lentil stew, leave the lentils to soak for two hours, which will help reduce the cooking time.
2
In a saucepan, fry the onion and pepper, chopped into medium sized pieces, with Goya Extra Virgin Olive Oil.
3
Next add the tomato, salt, pepper and ground cumin and cook for 5 minutes.
4
Remove the fried vegetables and blend, adding a glass of water. Add the carrots, peeled and cut into slices.
5
Next, add the soaked lentils, cover with water, season with salt and leave to boil for 10 minutes.
6
Add the peeled, sliced potato. Cook for 30 minutes.
7
Serve hot, decorating with parsley and adding a tablespoon of Goya Sherry Vinegar “al Pedro Ximénez” to each plate to accentuate the flavor. You can serve it with slices of toasted bread.

Extra Virgin

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