Summary

Ingredients

• 1 onion (s), finely diced
• 2 clove (s) garlic, finely diced
• 1 leek, cut into thin rings
• 1 chilli pepper (s), red, finely diced
• 1 zucchini, cut into small cubes
• 1 red pepper (s), finely diced
• 2 tablespoon tomato paste
• 2 sprigs rosemary, needles finely chopped
• 1 tablespoon olive oil
• 140 g lentils, brown
• 500 ml vegetable stock
• possibly sheep cheese, crumbled
• possibly Sambal Oelek for re-sharpening

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Instructions

1. Heat oil in a saucepan and fry the prepared, chopped vegetables in it, add tomato paste and fry briefly. Mix in the lentils and swirl briefly, pour the broth over them and simmer gently for 45 minutes. Salt and pepper the stew and, if you want, make it spicier with a little sambal oelek.
2. If you want your vegetables to be more firm to the bite, you can of course cook the lentils with onion and garlic and only add zucchini, paprika and leek at the end.
3. Depending on your ww account, a little feta cheese that you can put over the stew is delicious.
4. You can vary it with herbs, e.g. rosemary, which you can sauté with onions and garlic.
5. This recipe makes a relatively large amount and is very filling for a long time.