Red lentil paprikash and garlic bread

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Red lentil paprikash and garlic bread bring to your table the tastes of various cuisines, but together they make a bombastic combination. Red lentil paprikash has a mild taste, rich in vegetables of different colors and seasons, and garlic bread perfectly complements it with its aroma of various spices and milky notes.

This meal filled our kitchen with enchanting scents, our heads with inspiration, and mouths with pure bliss – we hope it will do the same for you!

Ingredients for red lentil paprikash

1 zucchini
1 paprika
250 g broccoli
1 red onion
half a stalk of leek
a few slices of pumpkin
250 ml of tomato juice
half a cup of red lentils
crushed paprika
dried basil
tablespoon of coconut oil

Put a tablespoon of coconut oil in a pot over medium heat. Chop the red onion and leek, then put in the pot and fry together with the spices. Next, add the chopped vegetables in this order: pumpkin, zucchini, then paprika. Stir all the time so the vegetables don’t get burnt. Add lentils, half a cup of water and broccoli. Finally, pour tomato juice and cook for about 20 minutes, stirring occasionally.

Ingredients for garlic bread

1 integral baguette
100 g butter
4 cloves of garlic
1 mozzarella
cheese of choice (we used Gouda and pesto cheese)
tablespoon of olive oil
a bunch of fresh parsley
dried basil
dried oregano
garlic powder (optional)

Preheat the oven to 180o C. Whisk together softened butter, grated garlic, chopped parsley, olive oil and rest of the spices. Cut the baguette into pieces of your desired size and coat with butter and spices.

Put in the oven and bake for 10 to 15 minutes. Finally, add the mozzarella cut into slices and the cheese of your choice on top and bake for another 5 minutes.

Red lentil paprikash and garlic bread are a perfectly balanced meal that can be prepared for any occasion. Paprikash can stay in the fridge for a day or two, but garlic bread is best eaten while it’s still warm.

Whether you are cooking for yourself, friends or family, we recommend you this recipe with our whole hearts!

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Text and photo:
Alisa Dinjaški