An appetizing dish of legumes and vegetables is prepared in one bowl.
Cooking time
General
1 hour 45 minutes
(your participation is required)
15 minutes.
Number of servings
4
Ingredients
Brown lentils
400 g
Olive oil
100 ml
Bulb onions
1 piece
Bell peppers
2 pieces
Garlic
2 cloves
Ground cumin
1½ teaspoons
Ground red pepper
1 teaspoon
Ground black pepper
taste
Fresh spinach
300 g
Vegetable broth
1 l
Fresh parsley
taste
Preparation
-
1.
Soak the lentils for 1 hour. Place on a sieve and rinse.
-
2․
Heat half the oil in a deep frying pan over medium heat. Chop the onion and fry, stirring, until golden brown.
-
3․
Reduce heat. Add lentils, chopped bell pepper, chopped garlic, cumin, salt, red and black pepper. Heat for 3-4 minutes.
-
4.
Stir in remaining butter and spinach. Gradually pour in the broth. After boiling, cook over low heat, covered, for about 20 minutes, until the lentils are soft.
Add water if necessary.
-
5.
Squeeze the juice from the lemon and pour it over the dish. Garnish with parsley.
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