Skip to content
Lentil stew, Prescriptions, Any category, Any kitchen, Any menu, Main dishes, Vegan food, Jewish cooking

Ingredients portion 6

Onions 1 head

Lentils 600 g

Laurel leaf 1 piece

Garlic 2 cloves

Olive oil 275ml

White bread 2 pieces

Tomatoes 1 piece

Paprika ½ teaspoon

Salt to taste

Cooking instructions 2 hours and 15 minutes

1 Halve the onion into 2 parts and chop the other half.

2 Put the lentils in a saucepan with the bay leaf, chunks of onion and one clove of garlic, pour the water on top. Cover and bring to the boil, then reduce the heat and simmer for 1 to 2 hours until the lentils are soft.

3 Heat the oil in a frying pan. Place the bread in it and fry, turning it over, until golden and crispy. Dry on a paper towel and set aside.

4 Drain most of the oil, leaving a little at the bottom of the pan and heat again, then add the chopped onion and cook over a low heat, stirring, for 8 minutes until the onion is brown. Add the tomato and cook, stirring, for 10 minutes.

5 Remove the pan from the heat, stir in the paprika and add the mixture to the lentils.

Tuna stew

6 Peel a clove of garlic, grind in a mortar with the salt, parsley and toasted bread. Add 2-3 tablespoons of the lentil liquid, then put everything into the pan. Salt and cook for another 10 minutes.

7 Remove the bay leaf and garlic clove, serve at once in the soup tureen.

Leave a Reply

Your email address will not be published. Required fields are marked *


Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .