So this is my dad’s super yummy vegetable lentil stew which I grew up eating and I absolutely love. My dad grows his own tomatoes at home, so he used to make a big pot and then we would freeze containers with it so we would have enough to eat when we didn’t have home grown tomatoes and the weather was cold.
I love going home and eat it, but since going home is a bit tricky at the moment, I decided to give it a go. I was a bit worried about it, I think because it’s my dad’s thing and he makes them SO WELL but I am now glad I tried cos they are soooo tasty!
The ingredients are easy and you probably have them already around the house: olive oil, carrots, mushrooms, lentils, peppers, shallots, leeks, garlic, water, tinned chopped tomatoes (or home grown if you’re lucky enough!), salt and pepper.
I hope everyone is staying nice and safe these days!
Vegetable lentil stew
2 medium size carrots
300 gr of mushrooms, sliced
1 sweet red long pepper
2 cloves of garlic
150 gr of lentils
1 tin of chopped tomatoes
Salt and pepper to taste
Add some oil to a large pot, enough to cover the bottom of the pot.
Once the oil is hot, add the shallots and the garlic
Once the shallots are nice and golden, add the leeks, the carrots, the peppers and the mushrooms. Let them cook until they start to be soft.
Add the tinned tomatoes and let it cook for a few minutes until the water/juice reduces.
Add the lentils and let them cook for a few minutes so they get the taste of the veggies. Add some salt and pepper.
Cover the food with boiling water. Add enough to everything is under water.
Cook for 25 to 30 minutes or until the lentils are soft. Stir every once in a while and after 15 minutes check on the water levels, if the water is evaporating too quickly add some extra boiling water.