Stewed Legumes

  Stewed Legumes

A recipe for an easy vegetarian mixed legume stew. A great source of plant-based proteins, this stew included mixed beans, chickpeas, lentils, yellow split beans.

Serving: 4 people

Preparation: 25 minutes

Cooking time: 1 hour 50 minutes

Difficulty: Low

Ingredients:

• 100 grams white beans
• 100 grams red beans
• 100 grams black beans
• 100 grams green lentils
• 100 grams canned chickpeas
• 100 grams canned mushrooms
• vegetable stock
• olive oil
• 2 carrots
• 1 stalk of celery
• 1 onion
• 5 sprigs of parsley
• 3 sprigs of thyme
• few drops of tabasco
• salt and pepper

Instructions:

1.  Soak the dried beans the night before, changing the water 3 times.
2. Peel and slice the carrots, the celery stick and the onion. Fry them in hot oil for 5 minutes in a pan.
3.  Add the rinsed and drained beans, thyme sprigs and tabasco.
4. Pour in the vegetable broth. Let simmer for about 1 hour 40 minutes (the beans should be tender. Add the lentils 30 minutes before the end of the cooking.
5. Stir in the chickpeas and mushrooms. Continue cooking for 5 minutes over low heat. Put salt and pepper at your taste. Sprinkle with chopped parsley.