I find it amazing the turnaround I’ve had with legumes, because when I was little I did not like them at all, and it was a “torture” having to sit and eat them at least once a week. And now that I’m an adult I love them, the variety of ways that we can cook them is what I enjoy the best, and I have the challenge to make my kids to also like them. So, I’ve been creating different ways, it has not been easy, because my 4 year old son is in a time when his taste is now more demanding.
Today I bring a simple lentil stew, I hope you enjoy it.
- 1 cup of lentils
- 3 cups of warm water
- ½ cup of cooked white rice
- 2 tablespoons of canola oil
- 1 cup of diced squash
- 1 sliced carrot
- ½ diced red onion
- 1 clove of finely minced garlic
- 3 tablespoons of tomato sauce
- Salt, pepper, paprika, oregano, cumin to taste
- ½ cup of Parmesan cheese
- In a medium pot, place the lentils with warm water, and cook for about 20 minutes or until soft.
- In a baking tray, place the pieces of squash and carrots with 1 tablespoon of oil. Bake for 20-25 minutes at 350°F (180°C).
- While this is cooking, fry the onion and garlic in a skillet with a tablespoon of oil for about 4 minutes. Then add the tomato sauce and seasonings, and cook for about 3 more minutes.
- In the same pot where the lentils were cooked, add the cooked rice, baked squash and carrots, and the onion mixture. Mix all well.
- Cook for about 3 minutes and let it rest.
- Serve in a bowl with Parmesan cheese on top.