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SPANISH STYLE VEGAN LENTIL STEW


SPANISH STYLE VEGAN LENTIL STEW

Ingredients

1 chopped onion - $ 0.15
2 cloves of grated or finely chopped garlic - $ 0.16
1 finely chopped green pepper - $ 0.16
1 large tomato, finely diced (bonus points if the peel is removed) - $ 0.14
1 ½ teaspoon smoked paprika - $ 0.15
1 bay leaf - $ 0.15
4 cups (1 liter) of water - $ 0.00
2 medium carrots, peeled and diced - $ 0.13
1 large potato, peeled and finely diced - $ 0.23
1 ¼ cup (250 grams) of rinsed dried lentils - $ 0.55
2 tablespoons of soy sauce or tamari - $ 0.10
1 teaspoon of sea salt or to taste - $ 0.03
A few ground peppers - $ 0.03
Side dishes of your choice optional

Instructions


  1. Heat a medium-sized saucepan over medium heat and add a little water, onion, garlic, green pepper and tomato. Allow to cook until everything is very soft, adding more water if necessary. You want these ingredients mixed with the stew and not be found, so let them become very soft.
  2. Allow any excess water to boil and add paprika and bay leaf. Allow to cook for about 2 minutes to highlight the aroma during mixing, so that it does not burn. Add water, carrots, potatoes and lentils. Bring to a boil, then cover and reduce heat to a minimum. Simmer for about 30 minutes or until lentils are soft and creamy.
  3. When the lentils are ready, add soy sauce, salt and pepper to taste.
  4. This stew can be served thick or thin. Add more water if you want it to be thicker. I slightly thickened myself with a couple of highlights of the immersion blender, but this is completely optional. It will also thicken as it cools. I decorated my own to make it photographic; Side dishes are optional and your choice.

This article is adapted formthis site.

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