Summary

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

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Instructions

1. 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.
2. 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.
3. Heat the remaining oil in a pan, fry the garlic briefly, add the tomatoes, basil, oregano and thyme, season with salt and pepper.
4. Reduce the tomatoes to a thick sauce in 8 minutes. Stirring occasionally.
5. 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.
6. Tip: The stew tastes more aromatic with canned tomatoes.
7. In addition I serve potatoes and possibly a sausage.