Lentil stew sauce

6 servings

20 minutes

The recipe is taken from the collection of recipes by Nastya Ozerova.

Energy value per serving

• Calories: 63.2
• Proteins: 4g
• Fats: 0.4g
• Carbohydrates: 12.1g

Ingredients

• Lentils: 200 g
• Water: 500 ml
• Onion: 1 head
• Carrot: 1 pc
• Celery stalk: 1 pc
• Tomatoes in their own juice: 200 g
• Olive oil: to taste
• Italian Herbs: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Place a pan on low heat and add finely chopped celery, carrot, onion, 2 tablespoons of vegetable oil, and a pinch of salt.

   Required ingredients:

   • Celery stalk: 1 piece
   • Carrot: 1 piece
   • Onion: 1 head
   • Olive oil:  to taste
   • Salt:  to taste

2. Sauté the vegetables until soft, then add lentils and tomatoes in their own juice (if the tomatoes are whole, they need to be chopped finely or blended into a puree). Simmer the stew until the lentils are cooked, stirring occasionally. Add a little water if necessary.

   Required ingredients:

   • Lentils: 200 g
   • Tomatoes in their own juice: 200 g
   • Water: 500 ml

3. The sauce should remain slightly liquid. A few minutes before it's done, add some Italian herbs to the stew.

   Required ingredients:

   • Italian Herbs:  to taste