INGREDIENTS
- Makes 8 servings
- For the lentils:
- – Lentils 1kg (cleaned and hydrated from the day earlier than).
- Greens:
- – Candy potatoes 300 g in cubes.
- – Carrots 200 g in cubes.
- – Pumpkin 200 g in cubes.
- – Onion 300 g.
- – Bell pepper 300 g.
- – Tomate 300 g.
- – Darkish chocolate 70% or extra cocoa 200 g.
- – Toasted almonds 100 g.
- – Roasted peanuts.
- – Sizzling pepper or any very spicy pepper.
- – Cumin.
- – Peppers.
- – Floor chili.
- – Romero.
- – 4 cloves of garlic.
- – Sal.
- For the garnish:
Onion pickles.
- – 2 pink onions julienned.
- – Water 200 cc.
- – Vinagre 200 cc.
- – Sal 1 cda.
- – Sugar 1 tbsp.
- To brighten:
- – Chopped cilantro.
- – Chopped radish
A really heat dish that we love and all the time get pleasure from: LENTIL AND CHOCOLATE STEW with plenty of greens, nuts and condiments that you’ll love!
PROCEDURE:
1. Morte the almonds, peanuts, chili peppers, seasonings in a big bowl and put aside.
2. In a saucepan with oil, sauté the onion together with the bell pepper, tomato, and garlic. Add the chocolate.
3. Then add the lentils and blend. Deglaze with water or vegetable broth.
4. Add the potatoes, candy potatoes, carrots and pumpkin.
5. Foam.
6. Prepare dinner over low warmth for 45 to 60 minutes, till the lentils are tender.
7. For the pickle, boil water with vinegar, salt and pepper. When it’s prepared, add the onions and switch off the warmth. Go away within the water for no less than 1 hour earlier than serving or protect within the fridge and use everytime you like.
8. Beautify the stew with onion pickles, radishes, cilantro and chopped peanuts.
