Spicy Lentil and Tomato Stew (Vegan) / Pikantno varivo od leće i rajčice (vegansko)

This lentil stew is so simple and delicious that it became my go-to emergency comfort food. Sure, it takes a bit to simmer down to perfection, but the actual work you need to put in comes down to chopping garlic and onion. If you’re in a hurry you can definitely take it off the stove a bit earlier, but longer simmer means deeper and better flavor, so I’m not exactly sure one should make such sacrifices lightly.

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INGREDIENTS:

(Yields 4 servings / 0.91 EUR per serving / 3.36 EUR for all)

4 tbsp olive oil (0.18 EUR)

2 onions (0.20 EUR)

6 garlic cloves (0.20 EUR)

2 bay leaves (0.03 EUR)

1 tbsp dried basil (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp dried chili flakes (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp salt (0.01 EUR)

1 box tomato puree (0.47 EUR)

1 can diced tomatoes (0.67 EUR)

2 cups red lentils (1.33 EUR)

2 tbsp dried parsley (0.13 EUR)

2 cups water (–)

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METHOD:

Finely chop onion and garlic and rinse lentils in a colander under running water. Add oil to a big pot on high heat and saute onion for a few minutes, until slightly translucent. Dump in garlic, bay leaves, basil, Hungarian and smoked paprika, chili flakes, garlic powder and salt and stir for about a minute, just until the flavors from spices bloom. Now add tomato puree, diced tomatoes, lentils and parsley, cover with water, give a good stir and bring to a boil. Reduce heat to low and cook with a lid cracked open for about 45 minutes, while stirring occasionally. Serve warm or save for later, as this dish reheats wonderfully.

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Ovo varivo od leće je jako jednostavno i vrlo ukusno, tako da ga veoma često kuham kada sam u stisci s vremenom, a jede mi se nešto zasitno i fino. Istina, možda treba malo više vremena da se iskrčka u savršenstvo, ali jedini posao koji imate je nasjeckati luk i češnjak. Ako vam se žuri možete sve ubrzati i varivo skinuti sa štednjaka i prije, ali što se dulje krčka to će okus biti dublji i bolji, pa takve žrtve ne treba olako raditi.

SASTOJCI:

(Za 4 porcije / 6,75 kn po porciji / 27,03 kn za sve)

4 žlice maslinovog ulja (1,32 kn)

2 luka (1,50 kn)

6 češnjeva češnjaka (1,50 kn)

2 lovorova lista (0,20 kn)

1 žlica sušenog bosiljka (1,00 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica sušenog čilija u pahuljicama (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica soli (0,01 kn)

1 tetrapak pasirane rajčice (3,50 kn)

1 konzerva sjeckane rajčice (5,00 kn)

2 šalice crvene leće (10,00 kn)

2 žlice sušenog peršina (1,00 kn)

2 šalice vode (–)

PRIPREMA:

Fino nasjeckajte luk i češnjak, a leću isperite u cjediljci pod tekućom vodom. Ulje stavite u veći lonac na jaku vatru, pa par minuta dinstajte luk dok ne postane staklast. Dodajte češnjak, lovor, bosiljak, slatku i dimljenu papriku, čili, češnjak u prahu i sol, pa sve promiješajte na minutu dok začini ne zamiriše. Sada dodajte pasiranu i sjeckanu rajčicu, leću, peršin i vodu, dobro promiješajte i pustite da zavrije. Smanjite vatru pa uz povremeno miješanje krčkajte sa odškrinutim poklopcem oko 45 minuta. Poslužite odmah ili spremite za kasnije, jer se ovo jelo super podgrijava.

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Spicy Lentil and Tomato Stew (Vegan) / Pikantno varivo od leće i rajčice (vegansko)

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