Traditional Vegetable Stew for Couscous

This is one of our family staples. It’s very quick to prepare. Once all the ingredients are in the pot, all you do is wait for it to be cooked. Serve it over a mound of instant whole-meal couscous. This dish is quite flexible so feel free to play around with the vegetable combination. Try this with fennel, turnip, lima beans, oyster mushrooms, etc.

INGRIDIENT

2 tablespoons olive oil

1 onion, sliced

½ red bell pepper, sliced

1 leek, cut into thick wedges

6 carrots, cut into thick wedges

4 potatoes, halved

1 (1/2 pound) sugar pumpkin - peeled, seeded, and cut into thick wedges

2 zucchinis, cut into thick wedges

1 Jerusalem artichoke, sliced (Optional)

4 cups water

10 saffron threads

½ cup red lentils

½ cup cooked chickpeas

½ cup frozen broad beans

½ cup frozen peas

2 teaspoons salt

1 pinch ground black pepper, or to taste

DIRECTION

Step: 1

Heat the oil in a large pot over medium heat. Cook and stir the onion and bell pepper in the hot oil until slightly softened, 2 to 3 minutes. Add the leek, carrots, potatoes, pumpkin, zucchinis, and Jerusalem artichoke to the pot; cover the skillet and cook another 10 minutes.

Step: 2

Stir the water, saffron, and lentils into the vegetable mixture; bring to a boil. Reduce heat to medium low, return cover to the pot, and allow the mixture to simmer until the vegetables are tender, about 30 minutes.

Step: 3

Add the chickpeas, broad beans, and peas to the stew. Season with the salt and pepper. Cover again and continue cooking until the lentils are mushy, about 15 minutes.

NUTRITION FACT

Per Serving: 313 calories; protein 11.3g; carbohydrates 57.3g; fat 5.5g; sodium 926.2mg.

The word “stew” can refer to 2 time a food and a make dishes method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into smaller pieces but of being processing menu all of it , and the water based material completely covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.

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