Lentils and rice stew

DD still loves lentils, and as we try to eat legumes at least twice a week I´m always on the lookout for more lentil recipes.

Here is todays lentil lunch – adapted from here (in spanish).


1/2 cup lentils (soaked for a few hours)
1/4 cup rice
1 clove garlic
1/2 onion
1 italian green pepper
1 ripe tomato
1/3 zucchini
vege stock
olive oil
1/4 teaspoon sweet pepper (pimenta vera)
1/2 teaspoon ground tumeric
1/2 teaspoon cumin
salt and pepper to taste


Add lentils and rice to pot, cover with plenty of water and slowly bring to boil. Make a cut down the middle of the green pepper and add. Add vege stock.

In another small pot boil roughly chopped onions, tomato and garlic. After 10 minutes, remove vegetables (add water to lentils) and place in a blender with the spices and plenty of olive oil. Blend till smooth. Add to lentils.

Gently simmer for 40 minutes or till lentils are tender. Stir occasionally.

Stand for 10 minutes before serving with crusty bread.

DDs approval

You bet! Especially as she loves helping and is learning the names, smells and flavors of all the different ingredients. Tumeric is word of the day.

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