Filter
Reset
Sort ByRelevance
Bryn Audrey
Vegetarian lentil stew with paprika and corn
Stew without meat with onion, paprika, vegetarian chicken, al-Andalus, lentils, corn and sour cream.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the onions into half rings. Halve the peppers, remove the stalk and seeds and cut the flesh into strips of ½ cm wide.
-
Cut the chicken pieces in four.
-
Heat the oil in a frying pan, frying pan or stir-fry the onion for 3 minutes on low heat.
-
Raise the heat, add the peppers and chicken stews and stir fry 3 minutes. Lower the heat and sprinkle the mixture with al-Andalus and possibly salt.
-
Meanwhile, put the lentils and corn in a colander, rinse and drain well.
-
Add the lentils and corn to the bell peppers and chicken steaks and leave to cook with the lid on the pan over low heat for 10 minutes.
-
Stir the al-andalus and possibly salt through the sour cream. Serve the lentil stew with the sour cream next to it.
Blogs that might be interesting
-
40 minMain dishpotatoes, butter, Provencal lean bacon strips, Red onions, cut endive, wholemeal rusks,potato-endive dish of ilona
-
45 minMain dishRed pepper, onion, traditional olive oil, chilled potato slices, fresh spinach, medium sized egg, creme fraiche, Al-Andalus,spanish tortilla with spinach
-
20 minMain dishpeanut oil, sliced onions, minced chicken, mushroom melange, stir-fry pasta bolognese, boiling water, fresh green asparagus, fresh basil,stir fry bolognese with chicken
-
15 minAppetizermultigrain pancake mix, egg, milk, chives, oyster mushroom, Chestnut mushroom, stir-fry oil, soy sauce,pancakes with mushrooms
Nutrition
535Calories
Sodium32% DV760mg
Fat35% DV23g
Protein56% DV28g
Carbs15% DV46g
Fiber60% DV15g
Loved it