Not only mushrooms, but also red lentils are real superfoods. They contain essential fatty acids, such as omega-6 fatty acid, are rich in antioxidants, and, thanks to their slow-absorbing carbohydrates, they satisfy you without spiking your blood sugar level. This meatless recipe is therefore not only a hearty one-pot meal, but can also be integrated into various diets and special diets.
Ingredients:
- 8 heads of brown mushrooms
- 4 carrots
- 1 onion
- 4 cloves of garlic
- 40 g red lentils
- 4 teaspoons of tomato paste
- half a teaspoon of ground cumin
- chili flakes, salt, pepper to taste
- oil
Chop the onion finely and fry it in oil until translucent, salt it. Add the crushed garlic and ground cumin, mix, fry a little, then add the chopped carrots. With a little water, cook them under a lid until the carrots are almost soft. Slice the mushrooms, mix them with the carrots, season with pepper and chili flakes and cook for a few minutes under a lid until they soften slightly. Then add the lentils and tomato paste to the pot. Mix, if necessary, add enough water to cover them and cook the whole ragout under a lid for 20-25 minutes. From the above quantities you get about four servings of ragout. As a side dish we can serve pasta or rice.
Bon appetit!
