Lentil stew with tomatoes

Name: Lentil stew with tomatoes - Teodora G.
Ingredients: 3 onions; 50 ml oil; 1 teaspoon of sweet pepper; 2 tablespoons of homemade ketchup; 2 tablespoons of white flour; 500 ml of homemade tomato juice; salt and pepper; 1 teaspoon of sugar.

Sezon - Lentil stew with tomatoes by Teodora G. - Recipia

Every time Lent comes around, I quickly cook this tomato stew. My grandmother used to make it when we were little, and I prepare it the same way, without complicated ingredients. The recipe is simple, made from basic things, and works well when you don't feel like something complicated. It's meatless, yet manages to be hearty and filling. Rarely does it last until the next day. Quick Info Total time: approx. 30 minutes Preparation time: 10 minutes Cooking time: 20 minutes Servings: 3-4 Difficulty: easy Recipe type: fasting, main dish Ingredients 3 onions 50 ml oil 1 teaspoon sweet paprika 2 tablespoons homemade ketchup 2 tablespoons white flour 500 ml homemade tomato juice salt pepper 1 teaspoon sugar Preparation method 1. Peel and finely chop the onions. Heat the oil in a pot and sauté the onions. Stir frequently until they soften and become translucent. They should not be browned. 2. Add the paprika and stir briefly, just to incorporate it. 3. Add the flour and homemade ketchup. Mix well to avoid lumps. 4. Pour in the tomato juice and stir again. If the sauce is too thick, you can add a little water, but usually, 500 ml is enough. 5. Add sugar, salt, and pepper to taste. Let it simmer on low heat for about 15-20 minutes. Stir occasionally to prevent sticking. 6. When the sauce has thickened, taste and adjust the salt or sugar if you want it sweeter. Remove from heat. 7. Serve the stew warm, with fresh bread, pasta, or polenta, as you prefer. Why I make the recipe often I like that you don't need expensive ingredients, and you don't spend much time in the kitchen. It's good for any meal, even when it's not Lent. I can serve it to kids without worries. It's practical, and I haven't had issues with leftovers because it gets eaten quickly. Tips and variations Tips - The onions should not be browned, just soft and translucent. - Always stir after adding flour; otherwise, it may stick. - If using more acidic tomato juice, you can add a bit more sugar. Substitutions - Homemade ketchup can be replaced with tomato paste, but the flavor will be simpler. - The oil can be sunflower oil or whatever you have on hand, without strong flavors. - Paprika can be omitted if you don't have it. Variations - You can add chopped garlic, but it's not in the classic recipe. - It also works with a few finely chopped bell peppers sautéed with the onions. - For those who want, chopped parsley can be added at the end. Serving ideas - The simplest is with fresh bread. - It goes well with polenta, especially during Lent. - You can pour it over boiled pasta or even plain rice. Frequently asked questions What type of onion should I use? I use whatever I have, usually yellow onion. It doesn't change much in flavor if you use red onion. Can it be made without ketchup? Yes, but ketchup (especially homemade, sweet-sour) gives it a special touch. You can replace it with tomato paste. If I don't have homemade tomato juice, can I use store-bought? Yes, you can use bottled tomato juice. The taste differs slightly; it's less sweet-sour, but it works. Can the stew be frozen? I do not recommend it, as the sauce with flour changes texture after freezing. It's best to make it fresh. Can I add other vegetables? In the basic version, no, but if you want, you can add peppers or mushrooms to sauté with the onions. Nutritional values Approximately, one serving (out of 4) has about 200-230 kcal. Carbohydrates approx. 30 g, proteins 3-4 g, fats 8-10 g, fiber about 3 g, sugars 13-15 g. Values vary depending on how sweet the tomato juice or ketchup used is and the amount of oil. Storage and reheating It can be stored in the fridge, covered, for 1-2 days. Reheat on low heat, stirring to prevent sticking. I do not recommend long-term storage or freezing – the texture is not the same after thawing. It’s best consumed on the day it was prepared or at most the next day.

Lentil stew with tomatoes

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