Lentil stew is something I don't cook often, but it's really healthy because lentils are full of iron. I usually cook this stew when I don't have much time for cooking and I always keep a box with lentils in my kitchen. My dosage is 2 full plates per serving :)
- 1 small cup lentils
- 100 g chopped leeks
- 2-3 chopped carrots
- 1 tablespoon tomato puree
- chopped garlic
- 1 chopped potato
- 1 tsp red pepper
- salt and freshly ground pepper
- cooking oil
Preparation:
- Put the chopped leeks to fry on the same oil in a pot. Add salt and black pepper and fry until the leeks is completely soft. Add 1 spoon of tomato puree and stir. Add chopped garlic.
- Pour water and add lentils and chopped carrots and potato. Occasionally add water if necessary.
- In the end, add cold roux one tablespoon of red ground pepper fried on some oil. If you don't want to add roux this way, just add red pepper in the beginning. Add in stew and mix, cook a bit to thicken, then remove pot from fire.
- Combine with white cheese and olives.
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