Portuguese Mains, Uncategorized

Jardineira (lentil stew Portuguese style)

I love stews in the winter, and more so the ones you only need one pan to make a delicious dinner. This is another vegan version of a very traditional Portuguese dish. The original “Jardineira” has beef but here I used green lentils instead, which are full of proteins (if you are worried!) and a lot richer in other nutrients, such as fibre, folate, iron, magnesium, potassium and so many others. Go on, give those cows a break!

Time: 50 min approx.

Type: main dish

Difficulty: 1 pan

Serves 3-4 people

What you need

Food:

1 white onion, finely chopped

2 garlic cloves, finely chopped

1 tbs olive oil

1 bay leaf

500g white potatoes, peeled and cut into small cubes

1 large carrot, cut into small pieces

¾ cup green lentils (soak for a few hours prior to cooking)

1 large beef tomato cut into small pieces

Half a can of chopped tomatoes

1/3 cup vegetable stock + add more water as needed

1/4 cup white wine

Paprika, black pepper and salt to taste

1 cup frozen peas

Utensils:

Large pan

Knife

Chopping board

Directions:

Finely chop the onion and garlic cloves;

Cut the potatoes and carrot and set aside;

Heat the olive oil in a large pan over medium-low heat. Gently fry the onion and garlic for a few minutes;

Add the bay leaf, fresh tomato, paprika, black pepper and salt and let it cook for a few minutes until the tomato is nice and soft;

Add potato and carrot cubes, mixing well for a couple of minutes;

Add wine, stock and chopped tomatoes and bring it to a boil slowly;

Add lentils and enough water to cover all the vegetables and let it cook in medium heat until all is cooked through (might take about 30 minutes)- you can add more water if necessary;

Once vegetables are cooked through, add frozen peas and let it cook for a further 5- 7 minutes;

Adjust spices to taste and remove from the hob. Allow it to sit for about 10/15 minutes for the flavours to set. If you have any left overs, it’s even tastier the next day!

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