Beetroot and Lentils in Paprika Sauce (Cékla és Lencse Pörkölt)

Beetroot and Lentils in Paprika Sauce (Cékla és Lencse Pörkölt)

This Beetroot and Lentils in Paprika Sauce (Cékla és Lencse Pörkölt) brings together some of my preferred ingredients in my beloved stew, the Pörkölt. I've paired it with black rice, also known as forbidden rice, but wholegrain rice is an excellent alternative. Don't forget to include gherkins on the side, as their bitter taste enhances the stew's slightly sweet flavors.

Each ingredient offers health benefits; check out some of the advantages of beetroot below!

Benefits of Beetroots

Ingredients Serves 4

1/3 cup olive oil

1 onion chopped

3 tbsp sweet paprika powder

1/4 cups tomato paste

600 g beetroot, peeled and diced

100 g button mushroom, cleaned and peeled

1/2 cup lentils (soaked overnight and drained)

1.5-2 cups soy milk

Cooked Black or Wholegrain rice from 1 cup raw

Instructions

Warm oil and cook the chopped onion with the lid on over medium-low heat for approximately 8 minutes.

Remove from heat and allow it to cool. Incorporate paprika powder and stir thoroughly. Add 2 tablespoons of water and mix well. Increase to medium heat, continue stirring for a few minutes, then add tomato paste, loosen up with some more water and cook for an additional five minutes.

While waiting, slice mushrooms and then stir fry it in this sauce. Once its all covered and fried for a couple of minutes, add beetroot, lentils, salt and soy milk. Cook for 30 minutes until everything is tender.

Accompany with gherkins and choose either black rice or wholegrain rice.

Enjoy!

Beetroot and Lentils in Paprika Sauce (Cékla és Lencse Pörkölt)