Red Wine Vegetable Stew
Usually stews take time and are therefore often for weekends or special occassions. But this one is simple and quick so you can go fancy even on weekdays. And if you want, have some of the red wine with it!
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Ingredients
4 servings
600 g
1
400 g
400 g
400 g
4
Potato slices
Leek
Canned lentils
Canned tomatoes
Chestnut mushrooms
Carrots
300 ml
1 glass
4 TBL sp
1 tea sp
10 g
2 TBL sp
1
4 cloves
Bouillon (vegetable)
Red wine
Soy sauce
Mustard
Fresh thyme
Flour
Onion
Garlic
Prep
10 min
- Dice onion and mince garlic
- Cut carrots into thin slices
- Cut leek into rings
- Cut mushrooms into slices
- Tear thyme leaves from the twigs
Cook
35 min
Sauté onion and mushrooms
medium/high heat ~2 min
Add garlic and carrot
~3 min
Add leek, mustard and soy sauce
~2 min
Add red wine, canned tomatoes and flour
stir ~5 min
Add lentils, bouillon and thyme
drain lentils before adding
season with salt and pepper to taste, cover with lid and stir occasionally, medium/low heat ~15 min
In the meantime, bake potatoes
medium/high heat ~6 min
Serve stew with potatoes on the side
