Lentils are my favorite legume. They are easy and quick to cook. They are very versatile to be used in many recipes. I love their texture and especially their taste, which reminds of red meat.
Indeed, this stew is so delicious and tasty, which does make you feel like you were eating a beef stew.
Lentils are also rich in protein. Therefore, if you can eat this vegetarian stew with some nice durum wheat bread, then you will enjoy a perfectly balanced meal too.
I hope you will enjoy this recipe 🙂
Ingredients
- 250 gdried lentils
- 250 mltomato sauce
- 2carrots
- 2 spoonstomato paste
- 2 spoonsextra virgin olive oil
- 1 stemcelery
- 1onion
- 1 stemrosemary
- 1 stemthyme
- 1 pinchtable salt
- q.s.water
- q.s.ground pepper (optional)
Preparation
– wash and rinse well the dry lentils, them soak them in abundant water for at least 4 hours;
– drain the lentils and keep them aside for now;
– chop the onion finely and put it into a medium pot;
– add the pinch of salt, 2 full spoons of extra virgin olive oil and mix well;
– chop the carrots and celery in small cubes and put them onto the onion;
– put the pot onto the stove on medium heat;
– as soon as the oil starts to fry, lower the heat to minimum, cover the saucepan and let the vegetables to simmer slowly;
– when the vegetables become soft (it will take around 15 minutes) remove the lid and add the lentils;
– pour the tomato sauce and mix well;
– add some hot water till lentils are covered for 2 fingers;
– add the tomato paste and mix well;
– add the herbs and let it cook for about 40/50 minutes from when they start to boil;
– when the sauce will start to thicken, adjust of salt and pepper, stir often till cooking is completed;
– serve topped with a sprinkle of raw extra virgin olive oil;
