Lentil and potatoe carrot pot
If you feel the slippery cold searching its way trough your socks into your toes leaving them cold and numb - you should probably put on another pair of socks and rest your feet on the heating element. Or, which is with all certainty a much tastier choice - you should make this "some-of-this-and-that-stew" that can be varied forever and makes your toes dance cha-cha-cha. So here you go, the stew is quick and easy to prepare yet level up any meal time what so ever. And I must say, I have discovered that you get so much more happy and content if you enjoy your meal and not only eat to become full. So skip that pre-packed processed piece of rubbish and bring this for lunch tomorrow. However, that might be difficult since I have discovered from several makings of this dish that it seems to vanish very quickly if you have it for dinner the day before you plan to bring it. Must be something with the evaporation, hm, yes? Anyway, enjoy!
Please, feel free to add or remove anything from the recipe, it is sort of improvised since I do it differently every time! It is rather a guideline I must say. But don't worry, it is hard to fail it.
Note: I like mine spicy, so if you don't, just reduce the amounts of spices!
Lentil and potatoe carrot pot
1 onion
1 clove garlic
2 big carrots
1 zucchini
1 aubergine
2 dl of red lentils
350g (1 package) of mixed beans or kidney beans (not dried)
350g (1 package) of mixed beans or kidney beans (not dried)
4 small potatoes or 2 big
2 tin cans of tomatoe purée (approx. 390g)
1 tin can of whole tomatoes
1 1/2 tbsp curry
1 1/2 tbsp curry
2 tsp chilli pepper (dried - powder) OR approx. 1 cm of a fresh chilli fruit
1 tsp chilli flakes
1/2 tbsp cumin
1tsp turmeric
1/2 dl water
salt
pepper
olive oil
1. Chop all vegetables and potatoes into coins or cubes (medium size or small). NOTE: The potatoes should be very small since they take long time to cook - otherwise pre-cook them in advance.
2. Rinse beans
3. Chop onion and garlic finely
4. Heat up a large pot on medium temperature with olive oil and throw in garlic, onion and the spices. Stir continuously for 5 minutes.
5. Add vegetables, lentils, beans and water. Let simmer for 3 minutes.
5. Add vegetables, lentils, beans and water. Let simmer for 3 minutes.
6. Add the tomatoes and tomatoe purée.
7. Lower the temparture slightly. Stir occasionally. Lid on the pot. For approx. 15 minutes.
8. Try if the vegetables are soft. Otherwise, let simmer for some more minutes and try again.
9. Enjoy!