Guiso de lentejas vegano al estilo colombiano

Ingredientes

• 250 g lentils
• vegetable oil
• 2 green onions (scallions), chopped
• 1 clove of garlic, chopped finely
• 1/2 tsp cumin powder
• 100 g carrot, peeled and diced in tiny cubes
• 1 tomato, chopped
• 200 g white potato, peeled and diced in tiny cubes
• salt and pepper
• 2 tbsp chopped cilantro
• water or vegetable stock

Preparación

1. 1

   Cook green onion and garlic in vegetable oil for 5 minutes until soft. Add cumin and cook until fragrant

2. 2

   Add chopped tomato and cubes of carrot and cook on a high heat for 3-5 minutes

3. 3

   Add lentils, potato cubes and cilantro. Add enough water or vegetable stock so that the mixture is couple of centimeters under water. Season with salt and pepper. Bring to a boil, turn low and cover with a lid. Let simmer until lentils and vegetables are cooked. This can vary between 20-60 minutes, depending on the type of lentils. When the consistency is too liquid, cook without of the lid. Adjust seasoning

4. 4

   Serve with side dishes of your choice, such as rice, patacones, avocado and/or rice. Store the lentil stew in an airtight container in the refrigerator for a maximum of three days