- 2 tablespoons olive oil
- 1 onion, sliced
- 1/2 red bell pepper, sliced
- 1 leek, cut into thick wedges
- 6 carrots, cut into thick wedges
- 4 potatoes, halved
- 1 (1/2 pound) sugar pumpkin - peeled, seeded, and cut into thick wedges
- 2 zucchinis, cut into thick wedges
- 1 Jerusalem artichoke, sliced (optional)
- 4 cups water
- 10 saffron threads
- 1/2 cup red lentils
- 1/2 cup cooked chickpeas
- 1/2 cup frozen broad beans
- 1/2 cup frozen peas
- 2 teaspoons salt
- 1 pinch ground black pepper, or to taste
- Heat the oil in a large pot over medium heat. Cook and stir the onion and bell pepper in the hot oil until slightly softened, 2 to 3 minutes. Add the leek, carrots, potatoes, pumpkin, zucchinis, and Jerusalem artichoke to the pot; cover the skillet and cook another 10 minutes.
- Stir the water, saffron, and lentils into the vegetable mixture; bring to a boil. Reduce heat to medium low, return cover to the pot, and allow the mixture to simmer until the vegetables are tender, about 30 minutes.
- Add the chickpeas, broad beans, and peas to the stew. Season with the salt and pepper. Cover again and continue cooking until the lentils are mushy, about 15 minutes.
04/14/2018
recipepes.com
Traditional Vegetable Stew for Couscous, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
