Provençal lentil stew with tomatoes

Ingredients for 4 servings:

• 200 g lentils
• 2 onions, finely chopped
• 2 tbsp olive oil
• 1 bay leaf
• 1 carnation(s)
• 1 allspice, whole
• 6 cloves garlic, finely chopped
• 500 g tomatoes, peeled, quartered, or peeled tomatoes from the can
• ½ tsp basil
• ¼ tsp oregano
• ¼ tsp thyme
• Salt
• pepper, black
• 2 cubes of vegetable stock
• 1 bunch parsley, finely chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the lentils in cold water. Bring the drained lentils to a boil in an open pressure cooker with 600 ml of cold water. When foam forms on the lentils, skim off the water. Add the onions, 1 tablespoon of olive oil, bay leaf, cloves, and allspice to the lentils. Close the pressure cooker and pressure cook the lentils for 15 minutes. Heat the remaining oil in a pan, briefly fry the garlic, add the tomatoes, basil, oregano, and thyme, and season with salt and pepper. Reduce the tomatoes to a thick sauce for 8 minutes, stirring occasionally. Stir the tomato sauce into the cooked lentils. Season the stew with instant vegetable stock and simmer for another 3 minutes. Remove from the heat and stir in the parsley. Tip: Canned tomatoes make the stew more aromatic. I serve it with potatoes and perhaps a sausage.