Red lentil stew

• 150 g red lentils
• 200 g carrots
• 80 g onion
• 400 g canned chopped tomatoes
• 500 ml vegetable stock
• 15 ml olive oil
• 2 g ground cumin

Method

1. 1

   Wash and dice carrots, peel and chop onion. Rinse lentils in a sieve with drinking water.

2. 2

   Heat oil in the pot. Cook onion and carrots for 4 minutes, then briefly stir in cumin.

3. 3

   Add lentils, tomatoes and stock. Bring to a boil and simmer for 18–20 minutes until lentils and carrots are tender. Stir regularly and add water if needed.

4. 4

   Season with salt and pepper and serve hot.