Lecho with Carrots, Peppers, and Tomatoes
A bright vegetable stew with carrots, tomatoes, and bell peppers. This Hungarian-style lecho with carrots adds color and variety to your weeknight menu. It's quick and easy to make, and you can dial the flavor and heat up or down with different spices. Serve it over potatoes, pasta, or rice.
Cooking method
-
Step 1:
Gather the ingredients listed. This makes two servings; to make more, just scale everything up proportionally.
-
Step 2:
Peel the onion and carrot. Cut the onion into half-moons and the carrot into thick strips.
-
Step 3:
Wash the bell pepper, cut out the stem, remove the seeds, and slice it. Wash the tomatoes, remove the stem ends, and chop them.
-
Step 4:
Heat the vegetable oil in a heavy-bottomed pot and add the chopped onion. Once it turns translucent, add the carrot. Sauté everything together for about five minutes.
-
Step 5:
After five minutes, add the chopped bell pepper and tomatoes to the onion and carrot. Season with salt and pepper to taste. Let it all simmer for about 15–20 minutes.
-
Step 6:
Serve the finished lecho hot or cold. At this point you can also pack it into jars to can for the winter.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Pepper - 26 kcal/100g
