Lentils with Rice and Vegetables
by Tavolino
A nutritious and comforting legume stew, ideal for a complete and healthy meal. This recipe combines tender lentils with a variety of fresh vegetables and rice, creating a balanced and budget-friendly dish.
Ingredients
- Lentils 400 g
- Rice 4 tablespoons
- Artichokes 2 units
- Red bell pepper 1 unit
- Green bell pepper 1 unit
- Pumpkin 1 piece
- Carrot 1 unit
- Onion 1 unit
- Tomato sauce 4 tablespoons
- Sweet paprika 1 tablespoon
- Olive oil 1 splash (approx. 3 tablespoons)
- Salt 1 pinch
- Water as needed
Preparation
- 1
Wash the 400 g of lentils and all the vegetables well under the tap.
- 2
Finely chop the green bell pepper, red bell pepper, and onion.
- 3
Peel the piece of pumpkin and cut it into medium cubes.
- 4
Cut the carrot into slices or small cubes.
- 5
Clean the 2 artichokes, remove the tough outer leaves, and cut the hearts into quarters.
- 6
Heat the splash of olive oil in a pot and sauté the onion for 3 minutes.
- 7
Add the rest of the chopped vegetables to the pot and cook, stirring, for 5 minutes.
- 8
Incorporate the 4 tablespoons of tomato sauce and the tablespoon of sweet paprika. Mix well.
- 9
Add the 400 g of washed lentils and cover with plenty of water until everything is submerged.
- 10
Cook the stew over medium heat for 30 minutes.
- 11
Halfway through cooking, add the pinch of salt and add more water if necessary.
- 12
Add the 4 tablespoons of rice when the lentils are almost ready.
- 13
Cook over medium heat for an additional 15 to 20 minutes.
- 14
Taste for salt and adjust if necessary.
- 15
Let the stew rest for 10 minutes before serving so the flavors can settle.