Classic Lecho
Bell peppers and tomatoes provide vitamin C and potassium and make this vegetable dish vivid even without grains or starchy sides. Paprika pulls the flavor into a more recognizable Hungarian profile, while onion adds depth and gentle sweetness. This lecho works well as a hot keto side or as a vegetable base for heartier dishes.
Slice the onion (200 g) into half-rings, cut the bell pepper (750 g) into wide strips, and chop the tomato (700 g) into large pieces. Prepare the paprika (4 g), salt (7 g), and black pepper (1 g).
Heat the olive oil (30 g) and cook the onion (200 g) for 3-4 minutes until soft. Add the paprika (4 g), stir quickly, and immediately add the bell pepper (750 g) so the spice opens up without burning.
Cook the bell pepper (750 g) for 7-8 minutes, then add the tomato (700 g), salt (7 g), and black pepper (1 g). Continue simmering the lecho for another 15-18 minutes over medium-low heat, until the vegetables are tender and the sauce becomes thicker.
Serve the classic lecho hot as a standalone vegetable side or as a base for meat and egg dishes.
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