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Stew with baked peppers and lentils

Stew with baked peppers and lentils

Peeled onions, finely chop. Peeled peppers and seeds, cut into strips, keep the juice. Drain the lentils, rinse them under running water. Chop the peeled tomatoes and wash the rice.

Heat the oil in a saucepan, put the onion. Simmer for 2-3 minutes, then pour about 300 ml of water. Cover the pan and cook the onion for 10 minutes.

After this time, add the peppers together with the juice, lentils, tomatoes and rice. Mix well, sprinkle with salt and pepper. Bring to a boil over medium heat and cover the stew. Stir occasionally so that it does not stick to the bottom of the pot. If you still need water, add more, but hot. When the rice is penetrated and the stew has a creamy consistency, mash the garlic and put it over. Stir, remove the pan from the heat and leave it covered for 10 minutes, then serve!

You can sprinkle the greens on top, this is according to your preferences!

Good appetite!

Baked pepper stew

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Ingredients lamb stew with lentil stew

1. Honey stew

  • 1 lamb leg & # 8211 approx. 700g-1 kg lamb meat
  • 1 onion
  • 1 can diced tomatoes in broth
  • 1 half red bell pepper
  • 2 cloves of green garlic (if not, use a few puppies)
  • 1 dry cup
  • 1 bunch parsley
  • thyme, pepper, salt

2. Lentil stew

  • 250 gr red lentils & # 8211 1 cup
  • 1 onion
  • 1 half red bell pepper
  • 2 cloves of garlic
  • 1 tablespoon concentrated broth
  • chicken soup, vegetable soup or lukewarm water
  • pepper, salt
  • 1 bunch green onions

We take care of the meat and cut it into pieces (mouthfuls). Finely chop 1 onion and put it to harden in 2 tablespoons of oil, in a large pan. When the onion is slightly transparent, add the pieces and mix. We add a pinch of salt and a pinch of freshly ground pepper. Temper until the meat changes color (a few minutes). Add canned tomatoes and a little thyme.

Pass the dried mushroom through the flame of the stove and grind it well with a knife. This coarsely made paprika is much more fragrant than the commercial paprika. Add the chopped mushroom to the stew together with the diced bell pepper. Put half a cup of water and let the stew simmer for 30 minutes. We must taste the meat to check its tenderness. Although it should cook quickly, if the meat does not satisfy us, we leave it on the fire, possibly adding more water.

After it decreases and the sauce is formed, add the chopped green garlic. We taste and adjust the salt if necessary. Leave it on the fire for another 2-3 minutes, turn off the stove and season with fresh parsley. Put the lid on the lamb stew.

We prepare the lentil stew. Lentils, unlike beans, do not need to be soaked. In another pan, with two tablespoons of oil, sauté an onion. We give a pinch of salt. Over the hardened onions, add the washed red lentils and mix. Chop the bell peppers and chop the garlic, which, together with the spoon of broth, we put over the lentils. Add 1.5 cups of soup or lukewarm water. Usually, if you want to make lentil puree, add almost 2 cups of water to a cup of lentils. We, because we don't want to get puree and because we want the lentils to keep their shape, we will add 1.5 cups less respectively. Let the lentils swell over low heat and reduce the stain, make it creamy & # 8211 for about 15-20 minutes.

At the end, season with freshly ground pepper. If you want a more spicy and flavorful stew, you can use a diverse range of spices, as desired. When serving, place the lamb stew on a bed of yamie and garnish with green onions.

Chicken stew with roasted peppers

If you have baked peppers in the freezer, I recommend this delicious stew. a stew that reminds us of the taste of summer.

Wash the meat well, let it drain and then portion it.
Heat the oil in a saucepan, add the chicken pieces and lightly brown them over high heat.
Add the onion cut into scales, let it penetrate then add the pepper cut into larger pieces. Let it cook together for about five minutes then pour the soup.
When it starts to boil, put the pan in the preheated oven and let the stew drop.
Towards the end, add the tomato paste and season with salt, pepper and paprika. When the stew is ready, sprinkle the chopped parsley. Have fun!

Wash the lentils under a stream of cold water, then let it drain.
Mix the lentils with the yolk, parmesan and breadcrumbs carefully so as not to crush the lentils.
Put 2 tablespoons of the composition in muffin forms lined with baking paper and press well by hand to take the form of a basket. Put in the preheated oven at 180 gr for 20 minutes.

Mix avocado with lemon juice and olive oil until well blended. At the end I added very finely chopped onion and salt. With the pos I filled the baskets (well cooled) and decorated them with hot peppers.

Try this video recipe too

Recipe for Baked Pepper Stew

The recipe for Baked Pepper Stew is a recipe so quick to prepare and so tasty that you will not regret for a second that you chose to make it. Here's how:

  • 10 colored peppers
  • 2 onions
  • 1 clove of garlic
  • two cans of tomatoes
  • 2 tablespoons olive oil
  • 2 tablespoons sour cream
  • salt
  • pepper
  • parsley
  1. Bake the peppers. Clean them and set them aside to cool.
  2. Chop the onion and finely chopped garlic, then fry them in olive oil for 5 minutes.
  3. Put the sliced ​​peppers over the onion, add 4-5 tablespoons of water and let the stew simmer, with the lid on, for 10 minutes. Add the diced tomatoes and a pinch of salt, mix well and put the pan lid back on for another 10 minutes, on low heat.
  4. At the end, add salt and pepper, to taste and sprinkle with parsley
  5. Serve the roasted pepper stew with a tablespoon of sour cream.

The recipe for Baked Pepper Stew is served with a portion of polenta.

Dhal with eggplant and lentils

Ever since I know myself, my inspiration in the kitchen comes from the vegetables in the market, in high season. The best example is the love for tomatoes. Country tomatoes are not missing from the refrigerator and from almost any dish, especially in summer. Immediately after the tomatoes follow the eggplant. As a child, I was taught to eat a lot of eggplant salad, so I ended up liking to cook them in many forms. Today I added them in a soul recipe, in a tasty dhal and only good for the warm season. Dhal is an Indian recipe, from which I deviated a little and did well.

  • 2 eggplants
  • 2 white onions
  • 6 cloves of garlic
  • 1 red bell pepper
  • 20 g corn oil
  • 20 g of butter
  • 100 g of lentils
  • 3-4 pieces of chopped tomatoes, peeled
  • thyme, salt, pepper, turmeric
How I proceeded:

In the first phase, I boiled the lentils in salted water. If you let it hydrate beforehand, you can boil it for 15 minutes if not, about half an hour. To prepare dhal as simple as possible, I used the Ingenio pan from Tefal, because I am going to use it in the oven and it has a removable handle. This way, I don't use many dishes anymore and save some time. I melted the butter in the pan with a tablespoon of oil. After a minute I added the onion together with the garlic, both chopped, I peeled them for a few minutes, then I put the bowl aside.

In another pan from the Ingenio set, I browned the diced eggplant together with the pepper. I then combined them with the hardened onions and cooked them a bit more.

I then added boiled lentils and mixed.

Thyme, salt, pepper, a little turmeric and now comes the beautiful part. I added the tomatoes, took out the handle of the pan and put the dhal in the preheated oven at 180 degrees for about 40 minutes. Let the flavors blend well. And because I was able to remove the handle, I took it in the oven for an extra portion of rice. Tefal thought of everything!

Some would prefer a crunchy baguette to soak in the tasty sauce. Me too!