MEX­I­CAN LENTIL AND VEG­ETABLE STEW (GLUTEN-FREE)

The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

Makes four to six serv­ings.

1 leek, sliced into thin rings

3 cloves gar­lic, crushed or chopped coarsely 1 chipo­tle or chili pep­per, chopped finely ½ butternut squash, cut into small cubes

1 large red pep­per, seeded and cut into thin strips 500 gr. (2½ cups) green lentils

Ker­nels from 3 cobs of corn

6 toma­toes, with or without peel, cubed

1 Tbsp. sweet pa­prika

½ tsp. smoked pa­prika

½ tsp. sugar

Sea salt

Black pep­per

2 cups wa­ter

Olive oil

Serv­ing sug­ges­tion

Bunch of fresh co­rian­der, chopped

Heat two to three ta­ble­spoons of olive oil in a large pot over a medium-high flame. When the oil is hot, add the leeks, gar­lic and hot pep­per, and fry for five min­utes while stir­ring.

Add the squash and red pep­per strips and cook an­other five min­utes.

Add the lentils, corn, toma­toes, pa­prikas, sugar, salt and pep­per. Stir well. Add the wa­ter and bring to a boil.

Lower the flame and cover. Cook for an­other 15 min­utes, stir­ring ev­ery so of­ten. Taste and ad­just sea­son­ing.

Serve in in­di­vid­ual bowls. Gar­nish with chopped co­rian­der.

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