Lentil Stew with Vegetables
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g lentils, red
- 2 tablespoon olive oil
- 2 garlic clove (s), pressed
- 1 onion (s), finely chopped
- 1 carrot (s), finely diced
- 1 leek, thinly sliced
- 1 stalk celery, thinly sliced
- 2 tablespoon tomato paste
- 2 tablespoon white wine vinegar
- 750 ml vegetable stock
- thyme
- salt and pepper
- Cayenne pepper
- 2 tablespoon honey
- chives
Print Recipe
Pin Recipe Instructions
- Fry the onion and garlic in the oil. Add vegetables and fry briefly. Then pour in the broth, add the tomato paste and bring to the boil. Add the lentils and simmer covered for 30-40 minutes, stirring occasionally.
- Stir in vinegar and thyme. Season with salt, pepper, cayenne pepper and stir in honey. Simmer at low temperature for another 10 minutes, stirring occasionally.
- Serve the finished stew garnished with chives.
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