Yellow Lentil Stew with Potatoes

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Golden Lentil Stew with potatoes and fried paprika. This is a delicious and nourishing soup especially for this upcoming season.

Ingredients for yellow Lentil Stew

2 medium potatoes, cut into cubes
1 onion, finely chopped
2 garlic cloves, finely chopped
100 g yellow lentils
1/2 stick leek, in thin rings
2 carrots, diced
1 tsp turmeric
1/4 teaspoon cinnamon
Pinch of cumin
5-6 fried peppers (Pimientos de Patron), halved
1/2 bunch of parsley, finely chopped
3 tablespoons olive oil
Salt pepper
vegetable stock

METHOD

Heat oil in a pot. Fry the onions and garlic. Add turmeric, allspice and cinnamon and fry for 1 minute. Add the small sliced ​​vegetables (except fried paprika) and sauté.
Add lentils and pour in vegetable stock.
Bring to a boil and simmer gently over medium heat for 25 minutes. Or until the potato and the lentils are cooked.
Possibly. Add more vegetable stock.
Heat some oil in a pan and fry the peppers in it. I’ve already found fried paprika in almost all well-stocked supermarkets. Also known as Pimientos de Patron. They are usually mild, but it can also be that from below to sneak underneath.

If necessary, season the soup with salt and pepper. Fill in small bowls and serve with parsley and sautéed paprika.

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Yellow Lentil Stew

Warm Yellow Lentil Soup.

Course Main dish

Cuisine light

Servings 2 Portions

Author Klaraslife

Ingredients

• 2 potatoes cut into cubes
• 100 g yellow lentils
• 1 Onion finely chopped
• 2 glove garlic finely chopped
• 1/2 leek chopped
• 2 carrots chopped
• 1 tsp turmeric
• 1/4 tsp cinnamon
• pinch cumin
• 5-6 pimientos
• 1/2 bunch parsley
• 3 tbsp olive oil
• vegetable stock

Instructions

• Heat oil in a pot. Fry the onions and garlic. Add turmeric, allspice and cinnamon and fry for 1 minute. Add the small sliced ​​vegetables (except fried paprika) and sauté.

  Add lentils and pour in vegetable stock.
• Bring to a boil and simmer gently over medium heat for 25 minutes. Or until the potato and the lentils are cooked.

  Possibly. Add more vegetable stock.
• Heat some oil in a pan and fry the peppers in it. I’ve already found fried paprika in almost all well-stocked supermarkets. Also known as Pimientos de Patron. They are usually mild, but it can also be that from below to sneak underneath.
• If necessary, season the soup with salt and pepper. Fill in small bowls and serve with parsley and sautéed paprika.

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