Vida Recetas Editorial
Summer lentils are a fresh and nutritious option to enjoy on warm days. This recipe combines the softness of lentils with the texture of vegetables like squash and celery, enhanced with a touch of spices such as cumin, oregano, and paprika. The result is a light but hearty stew, perfect as a main dish or side.
Originating from home cooking, this version adapts to summer by including seasonal ingredients and a quick cooking time of just 25 minutes. It's ideal for those seeking a healthy, economical, and easy-to-prepare meal.
You can serve them with rice, Parmesan cheese, or pebre for an extra flavor boost. It also allows variations: add other vegetables like carrot or bell pepper, or substitute chicken broth with water and spices for a vegan version.
Prep
15 min
Cook
25 min
Servings
5
Check that the lentils don't have foreign objects and wash them with cold water.
Soak the lentils in cold water while you cut and measure the rest of the ingredients.
In a pot, heat the oil and sauté the onion with the garlic.
Add and sauté the squash, celery, and spices.
Add the tomatoes, chicken broth or water, and the drained lentils.
Bring the liquid to a boil, reduce the heat, and cook slowly for 25 minutes or until the lentils are soft.
Serve immediately, and you can top it with a little cooked rice, Parmesan cheese, or pebre.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 15 minutes and the cooking time is 25 minutes.
This recipe is designed for 5 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
