Ingredients for cooking pasta with vegetable stew
- Pasta 320 grams
- Brown lentils 200 grams
- Fresh peas 200 grams
- Tomato paste 100 grams
- Bulgarian pepper 2 pieces
- Shallot 1 piece
- 3 carrots
- 2 cloves of garlic
- Oregano to taste
- Parsley to taste
- Basil to taste
- Salt to taste
- Pepper to taste
- Olive oil optional
- Main ingredients: Pea, Onion, Carrot, Pepper, Greens
- Serving 4 servings
Frying pan, pan, kitchen knife, spatula, cutting board.
Step 1: Cook the lentils.
Boil the lentils for about 40-45 minutes. Water should be twice as large as lentils. Only need salt at the very end.
When the lentils are ready, throw them in a colander and leave them for now.
Step 2: cook carrots with peas.
Peel the carrots, cut into cubes and boil in plenty of water until tender. Cook with peas. At the end, salt and discard in a colander to drain excess fluid.
Step 3: chop other vegetables.
Cut shallots and bell pepper into small cubes.
Grate the garlic or pass through a press.
Step 4: cook the vegetable stew.
Preheat 3-4 tablespoons olive oil in a pan. Fry the onion in it until soft, then add the bell pepper, chopped garlic and basil leaves to it. Season with salt, pepper, oregano and parsley. Add tomato paste.
Stir fry for 5-6 minutes.
Add boiled carrots, peas and lentils. Stir, check if there is enough salt, and remove from heat.
Step 5: add the pasta to the vegetable stew.
At the same time, while stewing the vegetables, cook the pasta, drain the water from them, and then add the paste to the vegetables. Shuffle.
Step 6: serve the pasta with vegetable stew.
Pasta with vegetable stew should be served as the main hot dish, garnished with fresh basil leaves. This is delicious! A wonderful lean or vegetarian (call it what you like) dinner for the whole family. Nourishing and contains a lot of useful nutrients!
Enjoy your meal!
- If you like spicy dishes, add chopped chilli to vegetables and stew together.