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lentil ragout
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
30 min(s)
15 servings
Arícia Ridan
@aricia- Ingredients
- Recipe
- Lentil500 g
- Peeled tomatoes2 can(s)
- White Onion1 unit(s)
- Garlic (tooth)3 unit(s)
- Laurel (leaf)3 unit(s)
- Green smell (soak)1 unit(s)
- Carrot1 unit(s)
- Leek1 unit(s)
- Smoked paprika1 teaspoon
- Cumin Powder1 teaspoon
- Black pepper1 teaspoon
- Salt2 tablespoon
- Olive oil50 ml
- Soak the lentils
- Sanitize the supplies
- Chop the onion and garlic very small and the leek into strips
- Cut the carrot into brunoise cubes and the green smell rustically
- Put the onion, leek and garlic to sauté in olive oil and bay leaf in a hot high skillet
- Let it cook well and turn golden.
- Drain the water from the lentils and add to the stew along with the carrots, mix
- Place the two cans of peeled tomatoes
- Stir well and crumble the tomato, add the cumin, paprika, black pepper and salt
- Put two cups of water to complete and let the lentils cook over low heat.
- When cooked and al dente, turn off
- Serve in individual verrines
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