lentil stew

Lentil Stew
Servings: 6

2 cups French or brown lentils
1 yellow onion, chopped
6 cloves garlic, crushed
1 stalk celery, chopped
1 carrot, chopped
1 (400 g) can chopped tomatoes
6 cups water
1/2 cup chopped fresh parsley
2 tablespoons dried thyme
2 tablespoons dried chives
salt and pepper

Sauté the onions and garlic in a little water until fragrant.

Add the celery and the carrot and stir for 5 minutes.

Add the lentils and cover with the water.

Bring to the boil, then let it simmer for 1/2 hour, or until the lentils are soft, but in tact.

Add the tomatoes and continue simmering until the lentils are completely soft.

Season to taste and add the dried herbs and the parsley.

Stir well.


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