Lentil Stew


250g Lentils

2 Carrots, diced

2 Celery sticks, diced

1 small Onion, diced

3 Garlic cloves, minced

300g canned Tomatoes

1 tbsp Tomato puree

ca. 500ml Vegetable stock (more of you want a soup like consistency)

1 tsp Oregano, dried



Olive oil

Prep.time: overnight

Cooking time: ca 45 minutes


  1. Pour the lentils in a bowl, and soak them in cold water overnight
  2. Heat up olive oil in a pot, and sauté
  3.  onion, garlic, celery and carrots
  4. Rinse lentils, add them to the vegetables, stir in canned tomatoes, tomato puree and fill them up with vegetable stock
  5. Season with salt, pepper and dried oregano
  6. Cover the pot, and simmer for ca 45 Minutes or until tender
  7. Serve the stew warm, with feta-ricotta muffins

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