Lecsó is a simple stew of glorious vegetables, the perfect example of a dish that is truly way grander than the sum of its ingredients. The traditional lecsó consists of only 3 ingredients: onion, wax peppers and tomatoes. But with a little imagination, there are endless possibilities: make it ratatouille-style with zucchini or eggplant; toss it with pasta, scrambled eggs or rice; serve it alongside roasted or grilled meats; or eat it straight from the fridge as a snack.
One of the popular lecsó versions is combined with toasted egg barley, which makes the dish hearty and more flavourful. As egg barley takes 40-50 minutes to get soft, it’s recommended to prepare it first, lecsó needs only 25-30 minutes to be done.
Regarding tomatoes the eternal question is to peel or not to peel. Personally, I don’t mind tiny chunks of skin in lecsó, and – let’s be honest- peeling tomatoes is annoying and time consuming. The other reason I don’t remove tomato skin is that it’s rich in flavonols, which are a kind of plant-based antioxidant. They reduce the risk of cancer, cardiovascular disease, and other age-related complications. So keeping your tomato intact will increase its nutritional value.

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