Maccassar Lentil Stew
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g lentils, red, dried
- 2 medium onion (s)
- 1 small leek stick (s)
- 3 medium carrot (s)
- 1 red pepper (s)
- 1 bell pepper (s), yellow
- 1 small celeriac
- 1 liter tomatoes happened
- 1 liter water
- 5 bay leaves
- 3 tablespoon herbs, Italian, dried
- 2 tablespoon vegetable stock, granulated
- 2 tablespoon olive oil, cold-pressed
- 3 cloves garlic
- 3 tablespoon white wine vinegar
- 1 small chilli pepper (s), dried
Print Recipe
Pin Recipe Instructions
- Soak the lentils in water an hour before preparing the stew.
- Wash, clean or peel the vegetables. First cut the onions into small cubes and slowly sauté them in olive oil in a large saucepan. Press the garlic cloves and add them. Cut the carrots into small cubes and add them. Stir again and again. Chop the leek and the two peppers and add them. Peel the celeriac and cut it into approximately 5 mm thin slices and then into cubes of the same width. Add the celery cubes to the remaining vegetables.
- Add the remaining ingredients, i.e. the tomatoes, the water, the lentils, the granulated stock, the vinegar, the herbs, the dried chilli pepper and the bay leaves, stir well and bring to the boil. Let simmer on low heat for about 30 minutes. Season to taste with vinegar, pepper and salt. If necessary, dilute with more water.
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