Lentil stew
Jamie Oliver boils the lentils with a little potato, which after the lentils are done I mash into a puree for thickening. Then I braise a little chopped spinach in it and before serving I serve it with a spoon of sour cream.
Ingredients
| 500 грама | ordinary / brown lentils |
| 1 глава | onion |
| половин буркан | home-canned tomatoes |
| 1 | carrot |
| 1 | red pepper |
| 2 чаени лъжички | red paprika |
| 1 чаена лъжичка | savory |
| 1 чаена лъжичка | fenugreek |
| 3 скилидки | garlic |
| 1/2 чаена лъжичка | sugar |
| — | salt to taste |
| 110 мл. | sunflower oil |
Instructions
- Clean the lentils. Pour them into a large strainer and wash under running water. Pour the washed lentils into a deep pot. Cover with about three liters of water and boil almost until done. The amount of water is always as much as needed so that a little liquid remains after the lentils are cooked, so you don't have to add extra flour to thicken the dish. This you have to judge yourself, because every lentil is different and cooks for a different time. In the end this isn't so fatal, because you can always thicken the finished dish with a tablespoon of flour and a little water.
- Pour the oil into the pot in which you'll cook your lentil stew. Once it's hot, add the finely chopped onion and the ground carrot and the cut and de-seeded pepper. Fry for about a minute.
- Add the ground tomatoes, the red paprika and the sugar. Fry for about another minute.
- Season with the fenugreek, savory and garlic.
- Pour the boiled lentils into the above ingredients and stir. At the beginning I made a note about the liquid the lentils boiled in. Try to keep to it. If the liquid seems too much, you can pour off a little.
- Salt to taste.
- Let the stew simmer for about another 10 minutes until done. This will let the vegetables soften.