Provencial Lentil Stew with Tomatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g lentils
- 2 tablespoon olive oil
- 1 clove (s)
- 6 cloves garlic, pressed
- 0.5 teaspoon ½ basil
- 0.25 teaspoon ¼ thyme
- salt and pepper
- Parsley, (to taste)
- 2 onion (s), chopped
- 1 bay leaf
- 1 can (s) tomato (s) or 500g fresh tomatoes, diced
- 2 cubes vegetable stock
- 1 allspice grain
Print Recipe
Pin Recipe Instructions
- Wash the lentils and put them in a saucepan, add 600ml of cold water and bring to the boil in an open pressure cooker. Add onions, 1 tablespoon oil, bay leaf, clove + allspice. Close the pot and cook for 15 minutes.
- Heat the rest of the oil in the pan and briefly fry the garlic. Add the remaining spices and mix with the tomatoes, allow to reduce for approx. 8 minutes. Season with salt and pepper.
- Mix the sauce and lentils, season with the stock cubes and sprinkle with parsley.
- Then let it simmer for another 3 minutes.
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