Jardineira Vegetariana de Lentinhas (Vegetarian Stew with Lentils)
400g of Lentils – One big can (cooked) or cooked previously
2 garlic cloves
1 hand full of green beens
2 cups of green peas
1 tablespoon of flaxseed powder or nutritional yeast 3 tablespoons of olive oil
2/3 pinch of salt
Peper, paprika and cumin to taste
In a medium sized saucepan, put the olive oil, chopped onions, and stir for a couple of minutes until the onion turns golden. Add the cooked lentils, the chopped garlics and the peeled tomatoes cut into small pieces, along with the flaxseed powder, bayleaf and a glass of white wine. Season with two pinches of salt, pepper, and if you like, paprika and cumin. Place the cover and cook over low heat for about 20 minutes.
Meanwhile, peel, wash the potatoes and cut them into cubes. Peel, wash the carrots and cut them into small pieces. Wash the green beans, cut the ends and remove the strings. Cut the green beans into small pieces and set aside in a bowl with water together with the potatoes and the carrots.
After the lentils are cooked, remove the bayleaf. Add the potatoes, carrots, green beans, and finally the green peas. Then, pour water covering all the legumes. Stir and boil over medium-high heat. When it starts boiling, reduce to low heat and cook about 15 to 20 minutes, stirring occasionally. Check again if it’s salty enough.
Turn off the heat, let it sit for about 5 minutes and serve.