Mediterranean lentil stew

Mediterranean lentil stew

By
From
Encyclopedia of Food and Cookery
Serves
4

Lentils do not need soaking before cooking. Mixed with vegetables they make a delicious stew in which most of the liquid is absorbed.

Ingredients

Quantity Ingredient
2 tablespoons oil
2 onions, chopped
1 garlic clove, crushed
2 sticks celery, sliced
4 small zucchini, sliced
4 tomatoes, peeled and quartered
935ml water or vegetable stock
1 teaspoon ground coriander
freshly ground black pepper
185g brown lentils
2 tablespoons coriander or parsley, chopped, (optional)
salt

Method

  1. Heat oil in a large saucepan. Add onions, garlic, celery and zucchini and fry gently for 5 minutes or until lightly browned, stirring frequently. Add tomatoes, water or stock, ground coriander, salt and pepper. Bring to the boil.
  2. Add lentils, then cover and simmer for 1 hour or until lentils are tender. Most of the water should be absorbed by this point.
  3. Alternatively, transfer ingredients to a casserole, cover and bake in a preheated moderate oven for 1½–2 hours. Sprinkle with chopped coriander or parsley, if using, before serving. Serve hot.
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