Summary

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

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Instructions

1. 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.
2. 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.
3. Mix the sauce and lentils, season with the stock cubes and sprinkle with parsley.
4. Then let it simmer for another 3 minutes.