Make Turkish Vegetable Stew (Sebzeli Güveç)
Recipe Name: Turkish Vegetable Stew (Sebzeli Güveç)
Ingredients:
- 1 large beetroot (pancar), peeled and diced
- 1 red bell pepper (biber), diced
- 2 tomatoes (domates), diced
- 2 tbsp tomato paste (salça)
- 1 zucchini (kabak), diced
- 1 eggplant (patlıcan), diced
- 1/2 cup vermicelli noodles (şehriye)
- 1 cup red lentils (kırmızı mercimek)
- 2 potatoes (patates), peeled and diced
- 1 onion (soğan), chopped
- 1/2 cup rice (pirinç)
- 2 tbsp all-purpose flour (un)
- Mixed spices (such as cumin, paprika, black pepper, salt)
Instructions:
1. In a large pot, heat some olive oil and sauté the chopped onion until translucent.
2. Add the diced beetroot, red bell pepper, tomatoes, zucchini, eggplant, potatoes, and rice to the pot. Stir well to combine.
3. Sprinkle the flour over the vegetables and mix to coat evenly.
4. Add the tomato paste, red lentils, vermicelli noodles, and enough water to cover all the ingredients in the pot.
5. Season with your choice of mixed spices and bring the stew to a boil.
6. Reduce the heat to low, cover the pot, and let the stew simmer for about 30-40 minutes or until all the vegetables are tender.
7. Taste and adjust the seasoning if needed.
8. Serve the Turkish Vegetable Stew hot with some crusty bread on the side. Enjoy your delicious and nutritious meal!