Today I bring to your attention a very unusual and delicious recipe for making Argentinean vegetable stew in pumpkin. Tasty, aromatic, and most importantly, it is quite simple to prepare. Good for vegetarians, great for fasting.
It is necessary
- Pumpkin for 1 kg,
- 2 potatoes,
- 1 carrot,
- 1 tomato,
- 1 onion
- half bell pepper,
- 1 corn
- cumin - a pinch
- 2 cloves of garlic
- 4 tablespoons of vegetable oil
- half a glass of red lentils,
- some salt
- some black ground pepper,
- 100 grams of dried apricots,
- half a bunch of cilantro.
Instructions
Step 1
We wash the pumpkin and cut off the top so that a lid is obtained. We clean from seeds and pulp. Lubricate the pumpkin with oil, inside and out. We put to bake for 40-60 minutes in the oven at 180 degrees. The baking time of the pumpkin depends on the variety.
Step 2
Peel the onion, cut into half rings.
We peel the carrots, cut into rings.
Cut the peeled potatoes into cubes.
Cut the tomato and bell pepper into cubes.
Peel and chop the garlic cloves.
We wash the lentils and dried apricots.
Step 3
Fry onions, carrots and potatoes in a frying pan in two tablespoons of vegetable or olive oil (5-7 minutes).
Add garlic, tomato and bell pepper cubes to the pan to the potatoes, cook for another five minutes. Add lentils and chopped dried apricots, fry with vegetables.
Step 4
Pour 1.5 liters of warm water into the pan and cook the stew for about 20 minutes. Salt and pepper a little, add a pinch of cumin, coriander and corn. Stir and cook for ten minutes. If necessary, add some more warm water.
Step 5
Wash and dry the cilantro, chop and add to the stew, mix.
Step 6
Transfer the finished stew to the pumpkin and put in the oven for 20 minutes.
Put the pumpkin and stew on a beautiful dish and serve. Enjoy and delicious moments.
