Algerian lentil ragout

Ingredients for 3 servings:

• 350 g lentils, brown
• 1 medium-sized onion(s), diced
• 2 large tomatoes, peeled, pitted and chopped
• 2 carrots, peeled and diced
• 3 cloves garlic, squeezed or finely chopped
• 1 tbsp leaf parsley, finely chopped
• 1 tbsp coriander, finely chopped, or just 1/2 tbsp
• 1 stalk(s) Celery, diced
• 1 tbsp tomato paste
• ½ tsp black pepper, ground
• 1 tsp paprika powder, sweet or hot
• 1 tsp turmeric powder
• n. B. Salt
• 3 tbsp olive oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Markat adass, vegetarian

Place the lentils in a sieve, rinse under cold running water, and drain. Heat oil in a casserole dish. Sauté the onions until translucent. Add the garlic and cook until fragrant. Add the tomatoes and tomato paste and stir briefly. Add the carrots, celery, lentils, pepper, paprika, and turmeric. Cover everything with cold water and bring to a boil. Once it boils, reduce the heat and simmer the ragout over low heat for about 25-30 minutes. Add a little more water if necessary. Once the lentils are tender, stir in the parsley and coriander, season with salt, and serve with fresh bread. Another way to cook the ragout: Put the lentils on their own first. In a separate pan, sauté the onions until translucent, then add the garlic. Add the tomato paste, turmeric, paprika, and ground black pepper and toast. Add the tomatoes and sauté briefly. Add the carrots and celery and sauté briefly. Deglaze everything with a little water. Then add the vegetables to the cooked lentils and stir in the parsley and coriander. Season everything with a little salt. When the dish is ready, I would add a squeeze of lemon juice.