Lentil stew

Name: Lentil stew - Mirabela L.
Ingredients: Ingredients for 6 generous servings: 500 g cooked lentils; 4 grilled sausages; 300 g sautéed mushrooms with a pinch of salt; 1 large chopped onion; 2 medium carrots sliced thinly; 3 chopped roasted peppers; 3 diced potatoes; 6 cloves of garlic; 1/2 teaspoon of marjoram; a little hot paprika; 3 tablespoons of tomato paste; salt and pepper; green onions for garnish.

Savory - Lentil stew by Mirabela L. - Recipia

Lentil stew is a hearty dish made with vegetables, cooked lentils, and semi-smoked sausages. I like to prepare the mushrooms, roasted peppers, and sausages separately, as they develop a more intense flavor before going into the pot. The dish binds beautifully, and the lentils make it filling without needing many ingredients. It can be served plain or in bread bowls, topped with green onions. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: not specified; the vegetables are cooked until they are halfway soft, then the stew simmers for 5 minutes at the indicated stages Servings: 6 generous servings Difficulty: easy Recipe type: cooked dish with lentils, vegetables, and sausages Ingredients 500 g cooked lentils 4 sausages, pre-cooked 300 g mushrooms, sautéed in a pan with a little salt 1 large onion, chopped 2 medium carrots, sliced thin 3 roasted peppers, chopped 3 potatoes, diced 6 cloves of garlic, crushed 100 ml oil 3 tablespoons tomato paste 1/2 teaspoon marjoram A pinch of hot paprika Salt and pepper, to taste 200 ml water for steaming the vegetables, plus a little more water if needed 50 ml water for diluting the tomato paste Chopped green onions, for serving Preparation method 1. If not already prepared, cook the sausages and mushrooms separately. The mushrooms are cooked in a pan with a little salt, and once done, set them aside. Then, cut the sausages into smaller pieces. 2. In a large pot, heat the 100 ml of oil. Add the chopped onion and sauté it over low heat until it starts to soften. There's no need to brown it heavily. 3. Add the sliced carrots and stir them in the pot for a few minutes to coat them with oil and start cooking. 4. Add the diced potatoes and pour in 200 ml of water. Cover the pot and let the vegetables cook over medium heat until they are halfway cooked. Check the liquid level occasionally; if necessary, add a little more water. 5. When the potatoes and carrots have started to soften, add the cooked lentils, chopped roasted peppers, sautéed mushrooms, and cut sausages. Gently stir to avoid mashing the potatoes too much. 6. Let the dish simmer for about 5 minutes to heat the ingredients and combine the flavors. If the stew is too thick, add a little water. 7. Add the crushed garlic. Separately, dilute the 3 tablespoons of tomato paste in 50 ml of water and pour the mixture into the pot. 8. Season with hot paprika, marjoram, salt, and pepper. Let the stew simmer for another 5 minutes on low heat, then turn off the heat. 9. Serve warm, in bread bowls if desired, and sprinkle with chopped green onions on top. It is important to add the lentils after the vegetables have started cooking. Since they are pre-cooked, they do not need a long time on the heat, and if left too long, they can become very soft and excessively thicken the dish. Why I make this recipe often It is a filling meal that is easy to put on the table when I want a cooked dish with vegetables and protein. The pre-cooked lentils significantly shorten the preparation time, and the fact that the peppers, mushrooms, and sausages are sautéed beforehand enhances the final flavor. The stew can be served in generous portions and is also suitable for the next day’s meal. Tips and variations Tips Cut the potatoes into similarly sized cubes so they cook approximately at the same time. The carrots should be sliced thinly, as they take longer to cook than the onion. Use low heat when sautéing the onion and when simmering the stew at the end. This way, the vegetables have time to soften without the dish sticking easily to the bottom of the pot. Add salt gradually. The sausages, mushrooms, and tomato paste may already be salty, so it's better to adjust the seasoning after all the ingredients are in the pot. The amount of water can vary. The stew should have enough liquid to cook the vegetables, but it does not need to be completely covered with water. Substitutions The lentils must be cooked before being added to the stew, as per the recipe. Using dried lentils directly at this stage is not recommended, as the cooking time would differ and require more liquid. The sausages can be chosen based on what you have on hand, but the recipe is designed for semi-smoked sausages that are pre-cooked. Changing them may alter the flavor and salt content of the dish. Variations For a spicier flavor, you can use a bit more hot paprika, but it’s safer to add it gradually. The basic recipe only uses a little hot paprika. If you prefer a thicker stew, you can let it simmer for a few extra minutes on low heat, stirring gently. The lentils and potatoes will naturally thicken the sauce. If you like it more fluid, add a little water during cooking. The roasted peppers and mushrooms should not be omitted from the recipe if you want to maintain the original flavor. They are added after the vegetables have started cooking and complement the base of lentils and potatoes. Serving ideas The stew is served warm, topped with chopped green onions. The bread bowl option mentioned in the recipe is suitable for a hearty serving. It can also be served in regular bowls with the same garnish of green onions. Frequently asked questions 1. Can I use canned lentils? Yes, it’s important that they are cooked lentils, as required by the recipe. If they are very liquid, drain the excess before adding them to prevent the stew from becoming too watery. 2. Why are the mushrooms, peppers, and sausages cooked separately? Cooking them before adding to the pot intensifies their flavor. Additionally, the sausages and mushrooms do not need to be cooked from scratch with the vegetables; they only need to be heated and allowed to combine their flavors with the other ingredients. 3. How much water should I add at the end? The recipe calls for 200 ml for steaming the vegetables and 50 ml for diluting the tomato paste. After adding the lentils and other ingredients, add water only if needed, depending on how much liquid remains in the pot. 4. Can I skip the sausages? Yes, but the dish will not be the same. The sausages are part of the original recipe and contribute to its flavor and consistency. Without them, the stew will have a simpler profile based on lentils, vegetables, and mushrooms. 5. How do I know when the stew is ready? The potatoes and carrots should be cooked, and the lentils, mushrooms, peppers, and sausages should be well heated. In the end, the sauce should be thickened without being too dry. Nutritional values The values below are estimates and may vary depending on the type of lentils, the amount of oil remaining in the dish, the sausages, and the portion sizes. For one serving out of the 6 generous servings: Calories: approximately 550–650 kcal Protein: approximately 22–28 g Carbohydrates: approximately 55–65 g Fat: approximately 25–32 g Fiber: approximately 13–17 g Lentils provide plant-based protein and fiber, while potatoes and carrots contribute carbohydrates. The greatest variation in nutritional values comes from the oil and sausages, which can have different compositions. The estimate should not be considered an exact nutritional analysis. Storage and reheating After cooling, store the stew in a sealed container in the refrigerator. It is suitable for consumption in the following days, and the texture may become slightly thicker after cooling due to the lentils and potatoes. When reheating, place the portion in a pot and heat it over low heat, stirring gently. If it has thickened too much, add a little water. There is no need to boil the dish for a long time; it just needs to be heated evenly. It’s better to add the green onions at serving time, not before storing.

Lentil stew

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