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Colorful Lentils – Beans – Peas – Stew

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Colorful Lentils – Beans – Peas – Stew

The perfect colorful lentils – beans – peas – stew recipe with a picture and simple step-by-step instructions.

  • 1 bag Colorful lentils, peas and beans
  • 2 tbsp Mild coconut fat
  • 2 medium sized Diced onions
  • 6 medium sized Diced carrots
  • 6 medium sized Diced floury potatoes
  • 1 shrub Celery cut
  • 2 liter Homemade vegetable broth
  1. Soak the bag of peas, beans and lentils overnight.
  2. Brown the onions in the coconut oil, add the sliced ​​carrots, let them stew for a few minutes, bring the softened beans, peas and lentils to a boil with 1 liter of the vegetable stock and simmer for a good 30 minutes.
  3. Now stir in the diced potatoes and the rest of the vegetable stock, bring everything to a boil and cook for another 30 minutes. Then add the sliced ​​celery during the last 15 minutes and finish cooking.
Dinner
European
colorful lentils – beans – peas – stew

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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.

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