Lentil stew with ham and soup vegetables

Ingredients for 2 servings:

• 100 g lentils (preferably soaked, then they cook for less time)
• 600 ml vegetable stock
• 2 carrots
• 1 stalk(s) leek
• 1 onion(s)
• 1 stalk(s) Celery
• 1 chili pepper(s)
• 100 g lean ham, diced
• 250 ml tomato puree
• salt and pepper
• Parsley and chives, finely chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

fast, spicy, healthy and WW-compatible

Heat the broth, drain and add the lentils, and simmer for 10 minutes. Then add the vegetables roughly chopped in a food processor, along with the diced chili peppers, and simmer for about 20 minutes if using pre-soaked lentils (45 minutes if using unsoaked lentils, according to the package). Add the diced ham for the last 5 minutes. After the cooking time is over, add the pureed tomatoes (this has the advantage of being ready to eat). You can optionally garnish the stew with parsley or chives, but this isn’t necessary.