1 large carrot, grated
2 sticks celery, finely chopped
1 onion, chopped
2 cloves garlic, crushed
1 tin of chopped tomatoes
1 mug of red lentils
Olive oil
Optional: small glass of red wine
- Cook the onion and garlic in the olive oil with the lid on until soft and transparent.
- Add the grated carrot and chopped celery. Cook for 15 minutes.
- Stir in the tomatoes (and wine) and season to taste with salt and black pepper.
- Simmer for 20 minutes, then add the lentils.
- Simmer for another 15-20 minutes or until the lentils are soft (they should still have a bit of bite)
Add a splash of water while cooking if the ingredients start to stick to the pan or dry out. You can serve this with pasta, or simply by itself. It’s tasty and filling and best of all – you won’t miss the meat!
