This is the perfect hearty dish for a chilly winter day. It is also vegetarian and vegan. This dish can be served hot in a bowl with fresh bread or if you are serving it with rice, scoop the rice with an ice cream scoop and place it over the lentil stew.
- 1 ½ cups French green lentils
- 3 tbsp olive oil
- 1 large onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 medium tomatoes, peeled and diced
- 1 tbsp tomato paste
- Salt and pepper
Wash the lentils and soak in cold water for a few hours, drain and place them in a medium size pot, cover with cold water, bring to a boil and simmer for five minutes, drain and set aside. In the same pot, heat the olive oil, add the onions and saute until they look translucent, add the celery, carrots, tomatoes and tomato paste, return the lentils to the pot, season with salt and pepper, add enough water to cover the lentils. You may need to add more water to adjust the consistency. Cook until the lentils are tender and the sauce has thickened.