A simple recipe for a spicy vegetarian stew. Pumpkin, potatoes, black beluga lentils, tomatoes - a delicious autumn dish. Traditional or slow cooker recipe

The recipe for slow-cooked lentils is an idea for an easy vegetarian dinner. The dish is very aromatic, spicy and nutritious, perfect for fall.

If you have a slow cooker, the dish will be cooked practically by itself. During this time, we can go to work or do something else in the kitchen or read a book.

INGREDIENTS

• 200 g beluga lentils
• 500 g of pumpkin (I have a pumpkin from Nelson)
• 300 g of potatoes
• 400 g pelati tomatoes (can be passata or tomato puree)
• 500 ml of vegetable (possibly meat) broth
• 100 g of onion, finely diced
• 3 - 4 cloves of garlic
• 1 tablespoon of honey
• 1 teaspoon of smoked paprika
• 1 teaspoon ground cumin (Roman cumin)
• 1/2 teaspoon of coriander seeds (crushed in a mortar)
• 1 habanero pepper (10 g)
• 1 teaspoon diced pickled lemon (or the juice of 1/2 lemon)
• 1 tablespoon chopped parsley
• 1 tablespoon of olive oil
• 2-3 teaspoons of salt
• For serving: creme fraiche, sour cream or yoghurt, parsley, pumpkin seed couscous

PERFORMANCE

1. Rinse the lentils on a sieve.
2. Peel the pumpkin and potatoes and cut them into 1.5 - 2 cm cubes.
3. Cut the garlic into thin slices, clean the habanero peppers from seeds and chop very finely.
4. In a large pot with a thick bottom, heat up a tablespoon of olive oil and fry the onion and garlic briefly.
5. Add spices and fry for another minute.
6. Add the remaining ingredients, mix and bring to the boil.
7. Reduce heat and cook, covered, until the lentils are tender.
8. While cooking, stir from time to time and check the liquid level, add hot water if necessary.
9. Serve the dish with couscous mixed before pouring hot water with pumpkin seeds. For one serving, add a tablespoon of creme fraiche and sprinkle with parsley.

Lentils with vegetables from a slow cooker

1. Put all the sliced ​​pumpkin and potatoes, onions, tomatoes into the slow cooker (my version), add honey, pickled lemon, habanero, parsley, garlic and spices.
2. Pour in the broth, mix it all, cover it.
3. Cook at LOW for 5-6 hours or until lentils are tender.
4. Serve the dish with couscous mixed before pouring hot water with pumpkin seeds. For one serving, add a tablespoon of creme fraiche and sprinkle with parsley.

Other slow cooker dishes:
Lemon marmalade from a slow cooker
Slow-cooker plum jam

If you are considering buying or choosing a slow cooker, I recommend the guide Which slow cooker to choose .

also check

Vegetarian tagine (tagine, tajine, tagine), pumpkin and chickpeas

Autumn curry with pumpkin and prawns

Silesian dumplings with asparagus and caramelized pumpkin seeds

Delicious tomatoes, slow-roasted at low temperature according to Jarzynova

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