This stew, thanks to the lemon and mint, is refreshing, and the cayenne pepper makes this stew hot. The dish is suitable for both hot and cold consumption. In the summer, such a dish can be completely cooked in vegetable broth. In consistency, it is a cross between a stew and a thick soup.
It is necessary
- - 1 liter of meat broth;
- - 250 g zucchini;
- - 200 g each of red lentils, leeks;
- - 2 stalked celery;
- - 2 sprigs of small tomatoes;
- - 1 sweet pepper;
- - 1 lemon;
- - dried mint, dried thyme, ground cayenne pepper.
Instructions
Step 1
Pour a liter of meat broth into a saucepan, bring it to a boil. Pour red or yellow lentils into a saucepan, simmer at a slow boil.
Step 2
While you can start preparing tomatoes - pour boiling water over them, peel them. Cut into small pieces. Peel the zucchini, if the skin is rough, cut it too. Leek and stalked celery also need to be cut into smaller pieces. Peel the bell pepper from seeds and white partitions, cut into thin strips. Simmer all prepared vegetables in hot vegetable oil for 5 minutes.
Step 3
While you were cooking the vegetables, the lentils are almost cooked, send vegetables, 1 tablespoon of dried mint, thyme, salt and pepper to it. Bring the stew soup to a boil, turn off the stove, and cover the pan. Let the dish steep for 20-15 minutes so that all the vegetables "make friends" with each other.
Step 4
Spread the finished hot-refreshing stew in portioned bowls, pour with fresh lemon juice, sprinkle with high-quality extra virgin olive oil. If it's hot outside, then serve the dish chilled; in the cold, such a hot stew will warm you well from the inside.
