Lentil stew sauce
6 servings
20 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
Calories63.2kcal
Proteins4grams
Fats0.4grams
Carbohydrates12.1grams
Lentils
200
g
Water
500
ml
Onion
1
head
Carrot
1
pc
Celery stalk
1
pc
Olive oil
to taste
Italian herbs blend
to taste
Salt
to taste
Ground black pepper
to taste
1
Place a pan on low heat and add finely chopped celery, carrot, onion, 2 tablespoons of vegetable oil, and a pinch of salt.
- 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.
- 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.
- Italian herbs blend: to taste
