Receita muito saborosa de lentilha marrom

Ingredientes

• 1 small carrot (in medium pieces)
• 1 celery stalk (in medium pieces)
• 1/2 brown onion (in medium pieces)
• 1 bayleaf
• 3 lt water
• 1 tbsp olive oil
• 2 bayleaves
• 1 medium brown onion (finely chopped)
• 1 tsp paprika
• 1 tsp oregano (powder)
• 1/2 red bell pepper (peeled, deseeded and cut in small cubes)
• 2 cloves garlic (minced, finely grated or pressed)
• 6 tbsp tomato paste
• 150 ml red wine ((optional))
• 1 small carrots in small cubes
• 2 roma tomatoes (extra ripe, peeled, deseeded and finely chopped)
• 250 g brown lentils (I used 3mm diameter brown lentils)
• 1 lt vegetable stock
• Salt and pepper to taste
• 60 g baby spinach (stalks off and chopped (optional))

Modo de preparo

1. 1

   --- For the vegetable stock ---

2. 2

   Place all the ingredients in a large pot and let it simmer for 30 minutes.

3. 3

   --- For the lentils ---

4. 4

   Soak the lentils in cold water for 1 hour. It's not absolutely necessary but it helps you to digest them.

5. 5

   Cook the onion and pepper in the olive oil over medium heat. Also add the oregano, paprika and bayleaves at this time.

6. 6

   Once the onions are cooked through and smell sweet, add the garlic and tomato paste and cook for a minute.

7. 7

   Add the red wine and let it boil down until you have no visible liquid left on the base of the pot.

8. 8

   Add the carrots and tomatoes and stir to heat up.

9. 9

   Add the lentils and stock and stir. Bring it to a light simmer and put on the lid of the pot. Don't let it boil too hard or it will make the lentils go hard. Also, don't add seasoning until the very end also to prevent them from going hard. If using a pressure cooker, cook for 30 minutes on high pressure.

10. 10

    After 30 minutes check on them, it could take up to 50min to become soft. Once they're soft remove the lid and let the contents in the pot thicken as the liquid evaporates.

11. 11

    Season with salt and pepper and add the spinach right before serving.