Carrot and lentil stew
Carrot and lentil stew, vegan and without added salt. You can add any short of other non- starch vegetables you like! You do not need a pressure cooker.
Equipment
- stainless steel sieve
- water boiler (optional)
- stock pot with a vented lid
- stove
- wooden spoon
Ingredients
- 1 cup raw green lentils
- 4.5 cups diced frozen carrots
- 3 tbsp olive oil
- 1 brown onion
- 400 grams canned plum tomatoes (one can)
- 6 cups water (the quantity may slightly differ depending on your stove)
- 3-4 dry bay leaves
- 1/2 tsp garlic powder
- 2 tbsp dried oregano
- 1 tsp pepper
- 1 tsp apple cider vinegar
Instructions
- Peel and wash the brown onion.
- Add the raw lentils and approximately a cup of water in the pot. Make sure the water barely covers the lentils. Turn the heat on.
- Turn the heat off a minute after the lentils start boiling.
- Sieve the lentils to remove the water. Put the lentils back in the pot.
- Add the peeled onion and the rest of the igredients (except from the olive oil and the vinegar) in the pot and mix.
- Heat 4 cups of water in the water boiler. Poor the boiling water in the pot and mix.
- Turn the heat on. Since the carrots are frozen and some igredients are at room temperature, the water will stop boiling.
- When the water in the food starts boiling again, reduce the heat and cover the pot completely with the vented lid.
- Make sure the water is still boiling after reducing the heat.
- After 30 minutes, stir to check there is still enough water in the pot. Since every stove is different, it is possible that slightly more water will be need to prevent the food sticking to the bottom.
- Keep cheking (every 5-10 minutes) if there is still enough water for 20 more minutes.
- Turn the heat off and remove the pot from the stove. Remove the onion and the bay leaves.
- Let the food rest for 5 minutes. Serve and add a tablespoon of olive oil and a teaspoon of apple cider vinegar. Enjoy!
Notes
-You can replace apple cider vinegar with lemon juice to enhance iron absorption.