Mediterranean lentils with vegetables

Ingredients

• Green or brown lentils300 g
• Onion1 pc
• Carrot2 pcs
• Celery1 pc
• Red bell pepper1 pc
• Leeks1 pc
• Potatoes300 g
• Garlic3 pcs
• Olive oil3 tbsp
• Tomato paste1 tbsp
• Canned peeled tomatoes400 g
• Vegetable stock1000 ml
• Bay leaf2 pcs
• Oregano1 tsp
• Ground cumin1 tsp
• Ground turmeric0.5 tsp
• Sweet paprika0.5 tsp
• Salt1 tsp
• Pepper0.5 tsp
• Red wine vinegar1 tbsp
• Parsley15 g
• Lemon1 pc

Instructions

1. 1

   Rinse the lentils and drain them. Green and brown lentils do not need a soak.

2. 2

   Dice the onion, carrot, celery, pepper, leek and potato. Finely chop the garlic.

3. 3

   Heat two spoons of oil in the pot. Soften the onion 3–4 minutes, add the carrot, celery, pepper and leek and cook another 4–5 minutes. Add the garlic and fry it briefly.

4. 4

   Stir in the tomato paste, cumin, turmeric and paprika. Fry for a minute until it smells sweet.

5. 5

   Add the tomatoes, lentils, potato, bay leaves, oregano, salt and pepper. Pour in stock to cover by about two fingers.

6. 6

   Bring it to a boil, lower the heat and cook covered 25–35 minutes, until the lentils are soft and the stew stays thick. Stir now and then. Add a splash of stock if it sticks.

7. 7

   Lift out the bay leaves. Stir in the vinegar, the last spoon of olive oil and the chopped parsley. Taste and add salt if it needs it.

   Tip: Stir in a spoon of olive oil only at the end. It lifts the smell more than oil used only at the start.

8. 8

   Serve hot, with a wedge of lemon.