Vegetarian stew

Lenten stew - a vegetarian delight full of flavors and colors

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4

When it comes to healthy and tasty dishes, the Lenten stew is an excellent choice. This simple yet flavorful recipe combines fresh vegetables with the right spices, creating a true feast for the taste buds. Here’s how to prepare it step by step.

### Ingredients:

- 1/2 kg green beans (fresh or frozen)
- 1 bell pepper (you can choose between red, green, or yellow for a vibrant presentation)
- 1 medium potato (preferably of the "boiled" type, which has a better texture)
- 1 small cauliflower (about 300 g, an excellent choice to add a crunchy note)
- 2 leeks (or onion, if you prefer a stronger taste)
- 2 carrots (sweet carrots provide a pleasant contrast)
- 1 teaspoon sweet pepper paste (for an extra flavor boost)
- Olive oil (for sautéing)
- Salt and pepper to taste
- Water (or vegetable broth for an even richer taste)

### Preparation Instructions:

1. Preparing the vegetables: Start by peeling and cutting all the vegetables into small cubes. The carrots and potato should be cut into uniform-sized pieces for even cooking. The bell pepper can be cut into cubes, and the leeks into thin rounds.

2. Blanching the cauliflower: Cut the cauliflower into small florets. Then, bring salted water to a boil in a pot. When the water is boiling, add the cauliflower florets and let them boil for 3-4 minutes. This will help maintain the vibrant color and crunchy texture. Remove the cauliflower and let it drain.

3. Sauté the vegetables: In a large pan or wok, add 2-3 tablespoons of olive oil and heat it over medium heat. Add the leeks and carrots and sauté for 5 minutes until they become lightly golden. Then, add the bell pepper and potato. Continue to cook the mixture for 5-7 minutes, stirring frequently.

4. Add the green beans and cauliflower: Put the green beans (if using frozen beans, there’s no need to thaw them) and cauliflower into the pan. Mix well, then add the sweet pepper paste. This will add a touch of sweetness and intense flavor. Season with salt and pepper to taste.

5. Cook the stew: Add enough water (or vegetable broth) to cover the vegetables, then let the mixture simmer over low heat for 15-20 minutes, until the vegetables are tender but not overcooked. Check periodically to avoid letting the liquid reduce too much.

6. Serving: Once the stew is ready, you can serve it warm, sprinkled with freshly chopped parsley for a touch of freshness. It is delicious alongside a slice of fresh bread or polenta.

### Practical Tips:

- Variations: You can add other vegetables depending on the season or preferences – zucchini, eggplant, or tomatoes can be excellent choices. You can also substitute the sweet pepper paste with tomato sauce for a more intense flavor.
- Storage: The Lenten stew keeps very well in the refrigerator for 2-3 days. You can reheat it in the microwave or on the stove, adding a little water to prevent sticking.
- Additional seasoning: Add a few bay leaves or fresh thyme to enhance the aroma of the stew.

This Lenten stew is not only a simple and quick recipe but also a wonderful way to enjoy seasonal vegetables while having a positive impact on your health. Enjoy every bite!