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Israeli Lentil and Vegetable Stew
Adash Yarok
A hearty and nutritious green lentil stew packed with vegetables and aromatic herbs, a staple in Israeli homes for its wholesome goodness and comforting flavors.
🧂 Zutaten
- 1.5 cups Green lentils(rinsed)
- 2 tbsp Olive oil
- 1 large Yellow onion(chopped)
- 2 medium Carrots(chopped)
- 2 Celery stalks(chopped)
- 3 cloves Garlic(minced)
- 1 can (400g) Diced tomatoes
- 6 cups Vegetable broth
- 1 Bay leaf
- 1 tsp Dried thyme
- 0.5 tsp Smoked paprika
- 0.25 cup Fresh parsley(chopped)
- 0.25 cup Fresh dill(chopped)
- 2 tbsp Lemon juice
- to taste Salt
- to taste Black pepper
👨🍳 Zubereitung
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Cook until softened, about 8-10 minutes.
⏱️ 10 minutes💡 Profitipps: Sautéing the vegetables first builds a flavorful base for the stew. - 2
Add minced garlic and cook for 1 minute until fragrant.
⏱️ 1 minute - 3
Stir in the rinsed green lentils, diced tomatoes, vegetable broth, bay leaf, dried thyme, and smoked paprika. Bring the mixture to a boil.
💡 Profitipps: Ensure all ingredients are well combined. - 4
Reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender. Stir occasionally to prevent sticking.
⏱️ 40 minutes - 5
Remove the bay leaf. Stir in chopped fresh parsley, dill, and lemon juice. Season with salt and pepper to taste.
💡 Profitipps: Adding fresh herbs and lemon juice at the end brightens the flavors. - 6
Serve hot, garnished with extra fresh herbs if desired. This stew is excellent on its own or served with crusty bread.
💡 Profitipps
- ✓For a thicker stew, mash some of the lentils against the side of the pot.
- ✓If the stew becomes too thick during cooking, add more vegetable broth or water.
- ✓Add a pinch of red pepper flakes for a touch of heat.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Add other vegetables like spinach, kale, or zucchini in the last 10 minutes of cooking.
- For a heartier meal, add cooked grains like quinoa or farro.
- Top with a dollop of plain yogurt or a drizzle of tahini before serving.