YOUR SOLIN GENERATED RECIPE
Hearty Root Vegetable and Lentil Stew
A warming, robust stew that combines the earthy flavors of red and green lentils with sweet root vegetables and hearty chickpeas. This stew is slowly simmered in a fragrant vegetable broth with aromatic spices, offering a balanced and satisfying meal that comforts from the inside out.
INGREDIENTS
1 cup cooked red lentils
1 cup cooked green lentils
1.5 cups cooked chickpeas
1 medium carrot
1 medium parsnip
1 medium onion
2 stalks celery
2 tbsp tomato paste
2 cups vegetable broth
Bay leaf & thyme (to taste)
PREPARATION
Rinse and drain the cooked red and green lentils, and chickpeas if using canned.
Dice the carrot, parsnip, and onion into uniform pieces. Chop the celery into small slices.
In a large pot, add a splash of olive oil (optional) and sauté the onion, carrot, parsnip, and celery over medium heat until they begin to soften, about 5 minutes.
Stir in the tomato paste and allow it to coat the vegetables, cooking for an additional 1-2 minutes.
Add the red lentils, green lentils, chickpeas, and vegetable broth to the pot.
Toss in a bay leaf and a pinch of thyme, then season with salt and pepper to taste.
Bring the mixture to a simmer, then lower the heat and let it cook for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
Remove the bay leaf before serving. Adjust seasonings as needed and serve warm.