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Lentil and Vegetable Stew
Ingredients 13 items
- 2 tablespoons Olive oil
- 2 cloves Garlic , cut into thin slices
- 1 small red bell pepper, cut into thin slices
- 1 small green bell pepper, cut into thin slices
- 1 large onion, cut into thin slices
- 1 pinch ground black pepper, to taste
- 1 large carrot, peeled and sliced 1 cm thick
- 8 medium potatoes, peeled and sliced 2 cm thick
- 1 stick celery, large, sliced 1 cm thick
- 400 g Lentils, washed, chosen to taste
- 50 g Long grain white rice, optional
- 2 cubes MAGGI® Vegetable Stock dissolved in 500 ml of hot water
- 1 Bay leaf
How to prepare
- Place a casserole dish on low heat with the olive oil. Put in the garlic, red and green peppers and onion, and season with a generous pinch of black pepper. Fry gently together for 10 minutes, stirring regularly, or until the vegetables are just starting to soften. Add the carrot, potato and celery and fry gently for a further 10 minutes, stirring regularly.
- Add the bay leaf and bring to a boil, and then simmer for 45 minutes. Taste the lentils regularly to see how they are coming along; also check the potatoes. Season to taste with salt and pepper and top up with extra water if necessary.
- When the lentils and potatoes are cooked, remove the casserole dish from the heat and let it rest for 5 minutes with the lid on. To serve, spoon the lentils into individual bowls and drizzle with olive oil. Enjoy with some lovely crusty bread.
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