Description
Stuffed vegetables is a wonderful dinner option in the post and not only. Delicious, cozy, home! This potatoes stuffed with vegetable stew with red lentils and soya sauce. Hearty and incredibly tasty dish!
Ingredients
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Potatoes
2 piece
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Vegetable oil
3 Tbsp
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Salt
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The mixture of peppers
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Onion
1 piece
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Carrots
1 piece
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Tomatoes in own juice
0.5 can
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Soy sauce
2 Tbsp
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Arugula
2 handful
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Lentils
3 handful
Cooking
Potatoes to wash by rubbing with a sponge or brush. Grease with vegetable oil, season with salt and pepper.
Wrap in foil, bake in the oven for about 50 minutes at a temperature of 200C. Cooking time may be less or more depending on the size of the tubers. Test stabbing with a knife or toothpick, they should easily enter the tuber.
In a pan heat the oil, fry the onions cut into cubes until Golden. Add the carrots, grated on a fine grater and fry everything together a few minutes.
Add the tomatoes in own juice, a little water and simmer on low heat with closed lid for 10 minutes.
Add soy sauce and lentils. Simmer for another 15 minutes until the lentils are tender.
Meanwhile, cut the top off the potatoes and carefully with a spoon to get the middle. These potatoes can be used in soup or make mashed potatoes.
Stuff the potatoes lentil-vegetable stew, butter to grease the edges and the "cap" of potatoes.
Bake for 10-15 minutes at a temperature of 200C. Serve on a bed of fresh arugula.
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