Lentil Kidney Bean Corn Stew

Lentil Kidney Bean Corn Stew

Soup

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Cook Time

1 h 30 min

Servings

4

Difficulty

Easy

Prep Time

25 min

This Thermomix® recipe for Lentil Kidney Bean Corn Stew is ready in 1 h 30 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This lentil kidney bean corn stew is a hearty and filling dish that is perfect for cold days. It is rich in fiber and protein, making it ideal for a balanced diet. Preparation takes about 90 minutes and yields a large portion that can be easily prepared and stored. The dish is vegan and vegetarian and can be varied as desired with different vegetables and spices.

Ingredients (24 ingredients)

  • 1 can Corn
  • 150 g red lentils
  • 400 g diced tomatoes
  • 400 g pureed tomatoes
  • 2 piece pointed pepper
  • 1 piece large onion
  • 3 Zehen Garlic
  • 750 ml Vegetable broth
  • 2 tsp Tomato paste
  • 2 tbsp Olive oil
  • 2 tsp Paprika powder
  • 1.5 tsp Cumin
  • 1 tsp Salt
  • 1 Msp Cayenne pepper
  • 1 piece Chili pepper
  • 1.5 Tassen Root vegetables
  • 2 piece Onion
  • 2 Stiele Lovage
  • 2 Stiele Thyme
  • 4 l cold water
  • Bay leaves
  • to taste Salt
  • to taste Peppercorns
  • Apple vinegar

Preparation (7 steps)

1

Prepare vegetables

Peel onion and garlic. Core the peppers and cut into coarse pieces. Place the Wundermix WunderSlicer V2 on the mixing bowl lid and use the appropriate disc (fine/coarse) to cut the vegetables into the mixing bowl. The cut material can be collected or processed directly.

2

Sauté onions and garlic

Thermomix® Setting
3 min/248°F/Speed 1 248°F

Add 2 tbsp olive oil to the mixing bowl and sauté for 3 min./120°C/speed 1.

3 min
3

Sauté peppers

Thermomix® Setting
2-3 min/248°F/Speed 1 248°F

Add peppers and sauté for 2-3 min./120°C/speed 1.

2-3 min
4

Add lentils and tomato paste

Add 150g red lentils and stir in 2 tsp tomato paste and sauté briefly.

5

Deglaze and simmer

Thermomix® Setting
20 min/212°F/Speed 1 212°F

Add 750ml vegetable broth, 400g diced tomatoes and 400g pureed tomatoes, 1 can of corn and 1 can of kidney beans. Season with 2 tsp paprika powder, 1.5 tsp cumin, 1 tsp salt and 1 pinch of cayenne pepper. If you like, you can add 1 chili pepper. Mix everything well and simmer with the lid half open over medium heat for 20 min./100°C/speed 1.

20 min
6

Add root vegetables

Thermomix® Setting
10 min/212°F/Speed 1 212°F

Add 1-2 cups of soup vegetables (root vegetables) and 2-3 sprigs of lovage and thyme and simmer for another 10 min./100°C/speed 1.

10 min
7

Prepare bone broth

Thermomix® Setting
90 min/212°F/Speed 1 212°F

Add 4-6 liters of cold water (twice the amount of bones), bay leaves, salt, peppercorns and apple cider vinegar to the mixing bowl and simmer for 90 min./100°C/speed 1. Always skim off any foam that forms.

90 min

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About this recipe

This lentil kidney bean corn stew is a piece of my childhood for me. My grandma always cooked it when the days got shorter and the first frost came. It warms from the inside and is simply comfort food. She didn't prepare it in the Thermomix®, but I adapted her recipe so that it fits perfectly in the Thermomix® and still has the same hearty taste. The ingredients are deliberately chosen to achieve a balanced mix of taste and texture. The red lentils provide a creamy consistency and provide valuable vegetable protein. Kidney beans contribute a slightly floury note and additional fiber. The corn brings a sweet component and a pleasant bite to the stew. The diced and pureed tomatoes form the fruity base, while onions, garlic and peppers provide the aromatic depth. The spices – paprika powder, cumin and cayenne pepper – give the stew a pleasant warmth and spiciness. The chili pepper is optional, but I think it gives the dish an extra kick. The root vegetables (carrots, celery, parsnips) provide an additional vegetable component and make the stew even more nutritious. Lovage and thyme bring fresh, herbaceous notes. When preparing it in the Thermomix®, it is important not to sauté the onions and garlic for too long, as they can burn. Make sure the lentils are well mixed with the remaining ingredients before adding the broth. This prevents them from sticking to the bottom of the mixing bowl. The cooking time can vary depending on the desired consistency of the lentils. If you prefer the stew a little creamier, you can let it simmer for a little longer. The lentil kidney bean corn stew is naturally vegetarian and can easily be made vegan by ensuring that the vegetable broth is vegan. For a gluten-free version, make sure that the vegetable broth does not contain any gluten-containing ingredients. You can vary the spices as you wish. Smoked paprika gives the stew a smoky note, while chili flakes provide extra spiciness. Fresh herbs such as parsley or coriander also go perfectly with it. Serve the stew hot with a dollop of yogurt or sour cream (for the non-vegan version) and a piece of crusty bread. A spoonful of guacamole or a few tortilla chips also go well with it. The stew is also ideal as a filling for tacos or burritos. The lentil kidney bean corn stew can be prepared and stored well. It can be kept in the refrigerator for up to three days. You can also freeze it in portions and thaw it again if necessary. This way you always have a quick and healthy meal at hand.

Created by

Carmen

Carmen

Community member

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Tags

#Vegan #Vegetarian #Stew #Lentils #Kidney beans #Corn #Vegetables #Wundermix WunderSlicer V2 #Meistermix Patix

Allergens

  • Celery

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