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100

Lentil and Vegetable Stew

Name: Lentil and Vegetable Stew
Prep time: 300 s
Cook time: 3000 s
Total time: 3000 s
Yield: 6
Cuisine: Spanish
Ingredients: 2 tablespoons Olive oil; 2 Cloves Garlic finely chopped; 1 Small Red bell pepper chopped; 1 Small green bell pepper finely sliced; 1 large Onions finely chopped; 1 pinch Ground Black Pepper; 1 large Carrots baby raw; 8 Mediums Potatoes cut into cubes; 1 piece Celery stick finely chopped; 400 grams Green lentils; 50 grams Long grain white rice; 2 cubes MAGGI® Vegetable Bouillon; 500 milliliters Hot Water; 1 piece Spices bay leaf

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A wonderful and delicious lentil and vegetable stew that can be a vegetarian meal on its own. Check out other recipes in MAGGI Arabia for more home cooking inspirations.

Not included in this recipe

Treenut

Fish

Crustaceans

Brunch

Lunch

Main course

Ingredients

Servings

- 6 Portions +

Olive oil

2 tablespoons Olive oil

Garlic, finely chopped

2 Cloves Garlic, finely chopped

Red bell pepper, chopped

1 Small Red bell pepper, chopped

green bell pepper, finely sliced

1 Small green bell pepper, finely sliced

Onions, finely chopped

1 large Onions, finely chopped

Ground Black Pepper

1 pinch Ground Black Pepper

Carrots, baby, raw

1 large Carrots, baby, raw

Potatoes, cut into cubes

8 Mediums Potatoes, cut into cubes

Celery stick, finely chopped

1 piece Celery stick, finely chopped

Green lentils

400 grams Green lentils

Long grain white rice

50 grams Long grain white rice

MAGGI® Vegetable Bouillon

2 cubes MAGGI® Vegetable Bouillon

Hot Water

500 milliliters Hot Water

bay leaves

1 piece Spices, bay leaf

Lentil and Vegetable Stew

Nutritional Facts

27%

Daily Value

542

Kcal/serving

Nutri value

Carbohydrates	100.8 g
Energy	542.01 kcal
Fat	6.49 g
Protein	23.38 g
Fiber	14.19 g
Sodium	33.5 g
Sugar	5.9 g

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Instructions

3 Steps

50'

Total

Preparation

50'

Cooking

Waiting

Step by step

1 of 3

Step 1

Place a casserole dish on low heat with the olive oil. Put in the garlic, red and green peppers and onion, and season with a generous pinch of black pepper. Fry gently together for 10 mins, stirring regularly, or until the vegetables are just starting to soften. Add the carrot, potato, and celery and fry gently for a further 10 mins, stirring regularly.

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2 of 3

Step 2

Add the lentils and rice and stir well for about a min to coat them in the other ingredients. Pour over the stock, topping up if necessary with more liquid so the level is 4 cm above the level of the lentils and rice. Add the bay leaf and bring to boil, and then simmer for 45 mins. Taste the lentils regularly to see how they are coming along; also check the potatoes. Season to taste with salt and pepper and top up with extra water if necessary.

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3 of 3

Step 3

When the lentils and potatoes are cooked, remove the casserole dish from the heat and let it rest for 5 mins with the lid on. To serve, spoon the lentils into individual bowls and drizzle with olive oil. Enjoy with some lovely crusty bread.

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