Vegetarian Lentil And Tomato Stew Recipe

About this recipe

A hearty and comforting vegetarian lentil stew, packed with fresh vegetables and herbs, perfect for a satisfying dinner. This dish is rich in flavor and easy to prepare, making it an ideal choice for solution seekers.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Schwartz Oregano
• 500G Sabarot Lentils Mix, 500G
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 stick Organic Celery Stick
• 1 Kg Carrots - 1kg
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 100 G Jumbo Garlic 100g
• 830G Turkish Tomato Paste, 830G
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Rinse 1/2 cup of lentils under cold water and place them in a pot with 2 cups of water. Bring to a boil over medium-high heat.
2. 2. Reduce the heat to low and let the lentils simmer for about 45 minutes, or until tender.
3. 3. While the lentils are cooking, chop 1 onion, 3 stalks of celery, and 3 carrots into small pieces.
4. 4. Add the chopped onion, celery, and carrots to the pot with the lentils. Stir and let simmer for 10 minutes.
5. 5. Dice 3 tomatoes and mince 1 clove of garlic. Add them to the pot and simmer for an additional 3 minutes.
6. 6. Stir in 1/2 cup of chopped parsley, 2 tablespoons of tomato paste, 1 teaspoon of dried thyme, and salt to taste. Let the mixture simmer for another 3 minutes.
7. 7. Finally, drizzle 1 tablespoon of olive oil into the stew, stir well, and serve hot.