in Recipes

Lentil, carrot and tomato stew

updated

Spread the love

Ingredients for 1 servings:

  • 1 cup lentils, red or yellow
  • 3 cups water
  • 1 carrot(s)
  • 2 soft apricots (dried apricots)
  • 100 g tomatoes, pureed or chopped
  • 1 tsp sunflower seeds
  • possibly cress
  • e.g. salt and pepper
  • e.g. turmeric
  • e.g. coriander
  • e.g. cumin
  • e.g. curry powder, hot and sweet

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

fast and good

I use an espresso cup for measuring. Wash the lentils thoroughly with cold water and simmer with the 3 cups of fresh water. Wash the carrot, cut it into small pieces, and add it to the lentils. Repeat with the dried apricots. Add the herbs and spices and simmer for about 10 minutes. Then add the passata and simmer for another 10 minutes. Mix everything well and, if desired, purée. Garnish with sunflower seeds and cress, if desired, and enjoy.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Minced meat boats

Celery and pear from the oven