Tomato Lentil Stew
Ingredients
1 cup dry red split lentils
1 onion chopped
3 cloves garlic finely chopped
2 potatoes cubed
2 carrots cubed
1/2 cup frozen peas (optional)
1 cup chopped mushrooms
1 teaspoon chili flakes
1 teaspoon dried oregano
3 bay leaves
2 tablespoons tomato paste
2 cans organic chopped tomatoes in juice
Boiling water
salt & pepper to taste
Oil
Directions
Heat oil in a frying pan and cook garlic and onion until onion softens.
Add mushrooms and cook for a few minutes.
Add chili, oregano and bay leaves and stir through.
Add potatoes and carrots and stir through.
Transfer everything to a pot (unless you have a really large frying pan with a lid) and add the tomato paste and tomatoes. Add one can of boiling water using the water to get the last juice from the tomato cans.
Add the lentils and peas and simmer for 45 mins or until the veges are tender and the lentils are cooked.
Add water as needed to keep the mixture wet enough.
Serve with bread or on rice or mashed potato.
Garlic, onions, mushrooms and herbs
Add the potatoes and carrots
Transfer to a pot, add tomatoes, water, peas and simmer
