Lentil stew
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- olive oil spray
- 1 onion, diced
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 1 clove garlic, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cayenne pepper
- 1 tbsp tomato purée
- 400g tin chopped tomatoes
- 200g red split lentils, rinsed and drained
- to serve crusty bread
Method
- STEP 1
Heat a spray of olive oil in a pan. Add the onion, carrot and celery, and fry for 5 minutes. Mix in the garlic, cumin, coriander, cayenne pepper and tomato purée and stir for a couple of minutes. Add the tomatoes and lentils with 600ml water and season. Simmer on a low heat for 20 minutes until the sauce has thickened and the lentils are cooked. Serve with toasted crusty bread.
