I like to try unusual recipes and experiment. It is for this reason that I once cooked a vegetable stew with pumpkin and lentils. It turned out to be very light, delicious and simple!
Ingredients
- Pumpkin - 400 g
- Potatoes - 300 g
- Green lentils - 150 g
- Carrots - 1 piece
- Onion - 2 pieces
- Tomatoes - 200 g
- Garlic - 2 cloves
- Tomato paste - 2 art.l.
- Olive oil - 50 ml
- Black Pepper - 3 peas
- Paprika (ground) – 0.5 tsp.
- Salt - to taste
- Parsley - 3 twigs
- Water - 300 ml
Step-by-step cooking recipe
Peel the pumpkin and potatoes and cut into medium-sized cubes.
Peel and chop the onion, cut the carrots and tomatoes into small pieces.
Heat the oil in a deep frying pan, add onion, carrot, ground paprika and fry until golden brown.
Add potatoes, pumpkin, black pepper and tomato paste mixed with water. Simmer for 20 minutes under the lid.
Add tomatoes, washed lentils, cover and cook for another half hour.
Season the finished dish with salt, sprinkle with chopped garlic and leave under the lid for 15 minutes.
Arrange on plates and add finely chopped parsley.
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