Maccassar lentil stew

Ingredients for 4 servings:

• 300 g lentils, red, dried
• 2 m.-sized onion(s)
• 1 small leek(s)
• 3 m.-sized carrot(s)
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 small celeriac
• 1 liter tomatoes, pureed
• 1 liter of water
• 5 bay leaves
• 3 tbsp Italian herbs, dried
• 2 tbsp vegetable stock, granulated
• 2 tbsp olive oil, cold squeezed
• 3 cloves garlic
• 3 tbsp white wine vinegar
• 1 small chili pepper(s), dried

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 10 minutes

vegetarian, spicy, light cuisine, with many vitamins and vegetable protein, low carb dish

It’s best to soak the lentils in water an hour before preparing the stew. Wash, trim, and peel the vegetables. First, dice the onions and gently sauté them in olive oil in a large pot. Crush the garlic cloves and add them. Dice the carrots and add them, stirring frequently. Also dice the leek and the two bell peppers and add them. Peel the celeriac and cut it into 5 mm thin slices, then into equally wide cubes. Add the celery cubes to the remaining vegetables. Add the remaining ingredients: the passata, water, lentils, granulated stock, vinegar, herbs, dried chili pepper, and bay leaves. Mix well and bring to a boil. Continue simmering over low heat for about 30 minutes. Season to taste with vinegar, salt, and pepper. Dilute with more water if necessary.