Stew Sauce with Lentils
Sauces and Marinades • European
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Lentils 5 oz
- Water 15 fl oz
- Onion 1 head
- Carrot 1 piece
- Celery stalk 1 piece
- Tomatoes in their own juice 5 oz
- Olive Oil to taste
- Italian herbs to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Place a pan on low heat and add finely chopped celery, carrot, onion, 2 tablespoons of vegetable oil, and a pinch of salt.
Step 2
Sauté the vegetables until soft, then add the lentils and tomatoes in their own juice (if the tomatoes are whole, they should be finely chopped or blended into a puree). Cook the stew until the lentils are done, stirring occasionally. Add a little water if necessary.
Step 3
The sauce should remain slightly liquid. A few minutes before it's done, add some Italian herbs to the stew.
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