Ingredients
-
1 tablespoon oil
-
1 onion, peeled and chopped
-
2 carrots, scaped and diced
-
2 celery ribs, washed and diced. I peeled the outside strings off
-
400 g canned tomatoes
-
10 ml tomato puree
-
1 bay leaf
-
1/2 teaspoon oregano, dried
-
600 ml vegetable stock
-
1 garlic clove
-
1 potato, large peeled and diced
-
225 g red lentils, washed
Instructions
- Heat oil and fry onions and garlic until softened but not browned.
- Add the potatoes, carrots, celery and lentils. Stir to coat the vegetables with oil.
- Add tomatoes, tomato puree, herbs and vegetable stock.
- Bring to boil, cover and simmer for 40 - 45 minutes, or until the lentils and vegetables are very tender. You might need to add some water at this stage if the stew seems to be too thick.
- Remove bay leaf.
- Mash the lentils and vegetables.
- Ready to serve.
- Freeze in portions what is not going to be used within 2 -3 days.