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Braised Lentils with Vegetables

Give this tasty legume-and-vegetable dish a try! Braised lentils with vegetables are wholesome, filling, and incredibly nourishing—ideal for the whole family. Serve them hot for dinner or a family lunch, as a side to roasted meat, poultry, or poached fish. You can even spread them cold, like a pâté, on crisp toast or whole-grain bread for a quick snack. So good!

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Stewed lentils with vegetables
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 5 g
Fats 15 % 3 g
Carbohydrates 60 % 12 g
101 kcal
GI: 100 / 0 / 0
  • Peel all the vegetables for this dish (carrot, onion, garlic, pumpkin, celery), wash them, and pat them dry with paper towels. Cut the onion, carrot, and celery into small cubes of roughly the same size. Pour the olive oil into a deep, heavy-bottomed skillet or a Dutch oven (a heavy-bottomed pot works too). Heat it and add all the chopped vegetables. Sauté the onion, carrot, and celery over medium heat, uncovered, for 10 minutes, until soft. Finely dice the flesh of a ripe, juicy pumpkin. Crush the garlic with the flat of a knife and mince it. Add the pumpkin and garlic to the vegetables and cook everything together a couple more minutes, until the garlic smells fragrant. Rinse the red lentils several times, then drain them in a sieve or colander. Add the rinsed lentils to the skillet of vegetables. Season: salt to taste, ground paprika, dried thyme, and the bay leaf. Stir. Pour in the vegetable broth (you can use plain drinking water instead). Cover and bring to a boil over medium heat. Then reduce the heat to low and cook for another 20–25 minutes, until the lentils are soft. Pour in a little lemon juice and add the tomato paste. Stir everything together, cover again, and cook about 5 more minutes. Taste and adjust the seasoning if needed. Take the skillet off the heat. Transfer the braised lentils and vegetables to plates and sprinkle with chopped fresh herbs. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Pumpkin - 29  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Olive oil - 913  kcal/100g
  • Paprika - 289  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Red lentils - 314  kcal/100g
  • Vegetable broth - 13  kcal/100g
  • Celery stalk - 12  kcal/100g

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