food recipes

Traditional Vegetable Stew for Couscous



Nutrition : 260 calories,
5 stars - based on 147 reviews
Yield : 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, sliced
  • ½ red bell pepper, sliced
  • 1 leek, cut into thick wedges
  • 6 carrots, cut into thick wedges
  • 4 potatoes, halved
  • 1 (1/2 pound) sugar pumpkin - peeled, seeded, and cut into thick wedges
  • 2 zucchinis, cut into thick wedges
  • 1 Jerusalem artichoke, sliced
  • 4 cups water
  • 10 saffron threads
  • ½ cup red lentils
  • ½ cup cooked chickpeas
  • ½ cup frozen broad beans
  • ½ cup frozen peas
  • 2 teaspoons salt
  • 1 pinch ground black pepper, or to taste

Directions

  • Heat the oil in a large pot over medium heat. Cook and stir the onion and bell pepper in the hot oil until slightly softened, 2 to 3 minutes. Add the leek, carrots, potatoes, pumpkin, zucchinis, and Jerusalem artichoke to the pot; cover the skillet and cook another 10 minutes.
  • Stir the water, saffron, and lentils into the vegetable mixture; bring to a boil. Reduce heat to medium low, return cover to the pot, and allow the mixture to simmer until the vegetables are tender, about 30 minutes.
  • Add the chickpeas, broad beans, and peas to the stew. Season with the salt and pepper. Cover again and continue cooking until the lentils are mushy, about 15 minutes.

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