Provencal Lentil Stew with Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g lentils
- 2 onion (s), finely chopped
- 2 tablespoon olive oil
- 1 bay leaf
- 1 clove (s)
- 1 allspice, whole
- 6 cloves garlic, finely chopped
- 500 g tomato (s), peeled, quartered or peeled canned tomatoes
- 0.5 teaspoon ½ basil
- 0.25 teaspoon ¼ oregano
- 0.25 teaspoon ¼ thyme
- salt
- Pepper, black
- 2 cubes vegetable stock
- 1 bunch parsley, finely chopped
Print Recipe
Pin Recipe Instructions
- Wash the lentils cold. Bring the drained lentils to a boil with 600 ml of cold water in an open pressure cooker. If foam forms on the lentils, skim them off.
- Add the onions, 1 tablespoon olive oil, bay leaf, clove and allspice to the lentils. Close the pressure cooker, cook the lentils under pressure for 15 minutes.
- Heat the remaining oil in a pan, fry the garlic briefly, add the tomatoes, basil, oregano and thyme, season with salt and pepper.
- Reduce the tomatoes to a thick sauce in 8 minutes. Stirring occasionally.
- Stir the tomato sauce into the cooked lentils. Season the stew with instant vegetable stock, simmer for another 3 minutes. Remove from the fire, stir in the parsley.
- Tip: The stew tastes more aromatic with canned tomatoes.
- In addition I serve potatoes and possibly a sausage.
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