Vegetarian spicy lentil stew

Ingredients for 2 servings:

• 1 onion(s), finely diced
• 2 garlic cloves, finely diced
• 1 stalk(s) leek, cut into fine rings
• 1 red chili pepper(s), finely diced
• 1 zucchini, cut into small cubes
• 1 red bell pepper(s), diced
• 2 tbsp tomato paste
• 2 sprigs rosemary, needles finely chopped
• 1 tbsp olive oil
• 140 g lentils, brown
• 500 ml vegetable stock
• possibly sheep’s cheese, crumbled
• possibly sambal oelek for spicing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

WW-suitable, low-fat

Heat the oil in a pan and fry the prepared, chopped vegetables, add the tomato paste and fry briefly. Stir in the lentils and toss briefly, pour in the stock and let everything simmer gently for 45 minutes. Season the stew with salt and pepper and add a little sambal oelek for a spicier kick, if you like. If you prefer your vegetables firmer, you can of course cook the lentils with the onion and garlic and only add the zucchini, bell peppers and leeks at the end. A little feta cheese can be delicious, depending on your internet account, and can be sprinkled over the stew. You can vary the ingredients by adding herbs, such as rosemary, which you can sauté with the onion and garlic. This recipe makes a relatively large batch and is very filling and keeps you full for a long time.