Veggie Lentil Goulash
My take on the Hungarian classic. Like many stews, goulash tastes so much better the day after when all the flavors had time to mingle. Therefore, we always double the recipe and have it the day after too.
Servings 4
Calories 245kcal
Ingredients
- 1.25 cup dried lentils/beans we used yellow lentils (aduki or mung beans work too)
- 2 cup carrot chopped
- 3 cup bell pepper (capsicum, any color) chopped
- 2 cup celery chopped
- 4 cups tomato chopped
- 4 cups spinach roughly chopped
- 4-5 clove garlic minced
- 1 cup onion chopped
- 3 cup water or vegetable broth
- 2 tbsp Worcestershire sauce (optional)
- 4 tbsp Hungarian paprika powder
- 1 tsp dried thyme
- 2 tsp dried oregano
- sea salt to taste
- black pepper to taste
Instructions
- In a large pot, heat cooking oil over medium heat. Cook onions for 2-3 minutes. Stir regularly. Then add garlic and cook for 2-3 minutes more.
- Stir in celery, bell pepper, and carrots and cook for 1-2 minutes more.
- Then add tomatoes, lentils, and water. Season with paprika powder, thyme, oregano, salt, and pepper. Reduce heat to simmer, cover, and cook for 30-40 minutes. Stir occasionally and add more water if needed.
- Last 5 minutes add spinach and cook until wilted.