INGREDIENTS
- – 4 tablespoons of olive oil.
- – 2 chopped onions.
- – Salt to style.
- – 3 cloves of garlic, chopped.
- – 1 tbsp of cumin powder dessert.
- – 1 tbsp powdered ñora dessert.
- – 1/2 tbsp cinnamon powder dessert.
- – 5 tablespoons of pure crushed tomato.
- – 4 sprigs of thyme.
- – 2 medium eggplants lower into cubes.
- – 300 g uncooked lentils.
- – 2 L of water or vegetable broth.
- – 4 handfuls of recent spinach.
- – 6 tablespoons of pure or Greek yogurt.
LENTIL STEW to fight the chilly we go away you the recipe for this spectacular vegetarian stew!! with many flavors
PROCEDURE:
1. In a big, deep pot, ideally with a heavy backside, warmth the olive oil.
2. Add the onion and a pinch of salt. Prepare dinner over medium warmth till evenly golden.
3. Add the chopped garlic and cook dinner for one or two minutes. Add the spices, cook dinner for a few minutes, stirring often so they do not burn, add the tomato and thyme.
4. Cooking the tomato has modified coloration and thickened barely.
5. Add the eggplants and cook dinner for 6-8 minutes, stirring often. Add the lentils, water or vegetable broth and convey to a boil.
6. When it begins to boil, style and add salt to style.
7. Boil over low warmth for 30-45 minutes, relying on the kind of lentil you used, semi-covered. After the cooking time has handed, verify to see if the lentils are effectively executed and alter the salt if obligatory. Add the spinach and let it cook dinner within the residual warmth.
8. In a bowl, combine the yogurt with the lemon.
9. Serve the lentils with seasoned yogurt, to style.
