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Lentil stew with vegetables

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Ingredients for 4 servings:

  • 400 g lentils, red
  • 2 tbsp olive oil
  • 2 garlic cloves, squeezed
  • 1 onion(s), finely chopped
  • 1 carrot(s), diced
  • 1 stalk(s) leek, thinly sliced
  • 1 stalk celery, thinly sliced
  • 2 tbsp tomato paste
  • 2 tbsp white wine vinegar
  • 750 ml vegetable stock
  • Thyme
  • salt and pepper
  • Cayenne pepper
  • 2 tbsp honey
  • chives

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

vegetarian lentil stew

Sauté the onion and garlic in the oil. Add the vegetables and sauté briefly. Then pour in the broth, add the tomato paste, and bring to a boil. Add the lentils and simmer, covered, for 30-40 minutes, stirring occasionally. Stir in the vinegar and thyme. Season with salt, pepper, and cayenne pepper, and stir in the honey. Simmer at low heat for another 10 minutes, stirring occasionally. Serve the finished stew garnished with chives.

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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.

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