Stew of lentils and tofu with sauteed carrots

Stew of lentils and tofu with sauteed carrots
lunch with garrison
healthy recipe
tropical cuisine
Stews and soups
Stew of lentils and tofu with sauteed carrots
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prep time
15 min
cooking time
0 min
total time
40 min
prep time
15 min
cooking time
0 min
total time
40 min
Ingredients
  • 300 GR. lentils
  • 300 GR. green soybeans or mungo
  • 300 GR. Chorizo
  • 2 carrots
  • 2 potatoes
  • 1 Onion
  • 2 cloves of garlic
  • water
  • extra virgin olive oil
  • Salt
  • 1 Bay leaf
  • chopped parsley
Instructions
  1. Put the soy to soak on eve.
  2. Chop the onion and garlic cloves finely and put them to erode in the quick saucepan. Go when taking color, add the bay leaf, soy , lentils and potatoes peeled and chopped. Cover with water, put saused with salt, closes the pot and lets cook for 10 minutes from the time that flows out of the steam.
  3. Put the chorizo to cook in a saucepan with water. To the 5 minutes, paint it with a knife and let it cook for 15-20 more minutes.
  4. Pinch the sausages and put them to cook in a casserole with water. Let them cook over medium heat for 10 minutes until they release the fat.
  5. Peel the carrots and scratch them with a peel potatoes. Salve briefly in a pan with oil. Add them to legumes and mix well. Serve the lentils and soya and accompany them with the pieces of cooked chorizo.
Notes
  • Soy is a very interesting food at the dietary level already within the food of the animal kingdom, has a unique condition as it contains proteins of high biological value almost equivalent to those of meat, fish or eggs, in addition its fats are of plant origin.
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