Sunday, February 3, 2008

Lentil Stew


1 cup continental lentils
1 large onion, finely chopped
2 medium carrots, finely chopped
3-4 garlic cloves, peeled and cut into small chunks
1-2 tbsp vegetable oil
1 tin tomatos in rich tomato sauce or 2-3 large tomatos peeled and cut into small chunks
1 cup stock (chicken, vegetable or pork)
1 tbsp chubritza (possible substitute - oregano)
salt & pepper
1 tbsp cornflour or flour mixed with a little water

Rossi's twist - Optional:
2-3 celery stalks cut into small pieces
Frankfurter style sausages


Wash the lentils and boil in slightly salted water for about 20-25 minutes following the instructions on the packed.

While the lentils are cooking heat the oil in a lidded pan, sautee the onions, carrots and celery, if using, for about 5 minutes, add the stock and simmer for about 10 minutes, then add the cooked and drained lentils, the tomatos and the garlic to the pan and simmer for another 10-15 minutes. Add the cornflour to thicken the dish, season with salt, pepper and chubritza. Take off the heat and leave for a few minutes to cool before serving.

If using sausages, cook according the instructions on the packet, and add to the stew when serving.

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