Vegetable Lentils
Ingredients:
- 2 cups of lentils (cook according instructions, drain and set aside)
- 1/2 medium onion, minced
- 3 garlic cloves, minced
- 2 carrots
- 1/4 of celery root
- 1 leek
- 1/2 zucchini (optional)
- 2-3 table spoons tomato paste
- 1 cup of chicken broth
- 1 teaspoon of crushed hot red peppers (optional)
- 2 table spoons of ketchup (optional)
- salt and pepper
- fresh basil and parsley
- olive oil
- salt and pepper
Clean all the vegetables – peel root vegetables – carrots and celery root, and chop into small pieces. Sometimes I like to chop it into thin strings in the contrast with rounded lentils, sometimes into little square, it’s totally optional. Important is to cut it into similar sizes so it cooks equally.
In large pan cook onion and red pepper flakes on a little bit of olive oil, medium heat for 1 minute. Add root veggies, and saute to caramelize a little. Add tomato paste, mix and let cook for a minute. Add chicken broth and ketchup, if using, mix together and let simmer for 5 minutes. Add zucchini (I don’t peel it but it’s up to your personal preferences), cut into similar size squares and cook with the rest of veggies until soft. Season with salt and pepper.,
When vegetables are cooked, mix in already cooked lentils and stir well together. Let it heat up and mix the flavors together for another 2-3 minutes. Garnish with chopped fresh basil and parsley and serve with fried egg.
Wine pairing suggestion:
I paired this recipe with Cabrini Malbec, an excellent value from Argentina. Any Italian table red wine would work as well.
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