Lentil stew

Ingredients (for 4 portions):

• 200 g lentils (brown or green)
• 1 onion, finely chopped
• 2 cloves of garlic, chopped
• 2 carrots, cut into slices
• 2 stalks of celery, sliced
• 2 potatoes, diced
• 1 tin of tomatoes (400 g, chunky)
• 1.2 litres of vegetable stock
• 1 tbsp olive oil
• 1 bay leaf
• 1 tsp paprika powder (sweet and sour)
• Salt and pepper to taste
• Fresh parsley to garnish

Preparation:

Prepare the lentils

Rinse the lentils in cold water. If necessary, soak according to the pack instructions before cooking.

Sauté the vegetables

Heat the olive oil in a large pan. Sauté the onions, garlic, carrots and celery in it until they are slightly soft.

Seasoning

Add the paprika powder and bay leaf and fry briefly to release the flavours.

Add the lentils and stock

Add the lentils and vegetable stock to the pan. Stir everything well and bring to the boil.

Add the potatoes and tomatoes

Stir in the diced potatoes and chopped tomatoes. Reduce the heat and simmer the stew for around 30-40 minutes until the lentils and vegetables are soft.

Season to taste

Flavour the stew with salt and pepper. If the consistency is too thick, add a little stock or water.

Serve

Pour the stew into bowls, garnish with fresh parsley and serve with crusty bread.

Tip

For an extra spicy note, you can add a squeeze of lemon juice at the end or refine the stew with smoked paprika.

Have fun cooking and enjoying! 😊