Today’s the first day of my February challenge in which I attempt to post a recipe every two days. I have never posted such an amount of recipes over the course of such a short time, however, I am currently on uni break and I felt like challenging myself and trying something I had never done. This time last year I was actually recovering from an injury and not doing anything at all, check this post for details. So I am really enjoying this year’s semester break and trying to make the best of it productivity wise. I was also considering going away for a few weeks, however, I really wanted to go somewhere warm and I didn’t really want to sit in a plane for hours and since it’s winter in Europe this was pretty much impossible.
Let’s get to the recipe.
Anyways, I could keep rambling about what I have been doing with my time for the past weeks, however, this is a food blog and the whole purpose of me having my blog is being able to share my recipes. So let’s get to today’s recipe.
As the first recipe of #feburarysfifteen, aka my collection of recipes I am (hopefully) going to publish this month, is this deeelicious smoky lentil stew, which is just perfect for those cold winter nights you just want to have something comforting and hearty.
Comfort food for cold february nights…
My smoky lentil stew tastes delicious by itself, however, it also prepares incredibly well with one of the other recipes I am going to publish this month, my root veggie mash, so stay tuned for that or subscribe to my blog, to get updated as soon as this and any other recipes are online.
So happy cooking and I’ll be back in two days with the next recipe.
- 100g green lentils
- 1 red onion, diced
- 1 garlic clove, diced
- 150g mushrooms, sliced
- 1 carrot , diced
- 1 can of diced tomatoes
- ½ block smoked tofu, diced
- 1 tbs paprika
- 1 tsp smoked paprika
- 1 bay leaf
- 500ml vegetable stock
- olive oil
- 1 dash soy sauce
- for garnishing:
- 1 bunch of flat leaf parsley, roughly chopped
- Sauté onion and garlic in a dash of olive oil until the onion has gone translucent.
- Add mushrooms, carrots and tofu and sauté for another few minutes. Add paprika, smoked paprika, tomatoes, vegetable stock and bay leaf. Season with a dash of soy sauce and add in the lentils. Cover with a lid and let it come to a simmer. Turn down to low and let the soup cook for 30 minutes.
- Season to taste with salt and pepper and serve straight away. Garnish with chopped parsley.