Zucchini, fennel and carrot stew

Ingredients for 3 servings:

• 1 onion(s)
• 1 large zucchini
• 1 fennel
• 2 carrots
• 400 ml Lentils, green, from the jar
• 1 liter vegetable broth
• 1 liter of water
• 1 bay leaf
• 2 tbsp tomato paste
• oil
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Dice the onion and fry in oil until translucent. Wash and dice the zucchini and fennel. Peel and dice the carrots. Add all the diced zucchini and tomato paste to the onions, fry briefly, add water and vegetable stock, and simmer for 20 minutes. After 20 minutes, add the lentils and bay leaf and simmer for another 30 minutes. If the lentils aren’t quite cooked through, you can let the stew simmer for a while. Add salt to taste at the end.