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Vegetarian pepper and lentil ragout

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Ingredients for 2 servings:

  • 1 onion(s)
  • 2 bell peppers
  • ¾ cup red lentils (coffee cup)
  • 1 package of tomatoes, pureed
  • 1 dashes Harissa or Ajvar
  • pepper
  • n. B. garlic
  • e.g. oregano or thyme
  • 1 tbsp oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Dice the onion and bell peppers and sauté in oil. Sauté briefly so the vegetables retain their bite. Add the passata and bring to a boil. Now add the lentils, bring back to a boil, and simmer for ten minutes. Add the spice paste and stir in. Season to taste with pepper, garlic, and oregano or thyme. It’s better to use just one spice, as the paste itself adds flavor to the dish. Tip: You can also use any other vegetables in this recipe, such as zucchini, carrots, broccoli, etc. It’s very quick, ideal for using up leftover vegetables, even for vegans.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Vegetarian pepper and lentil ragout

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