
To make this stew vegetarian, use 3-4 chopped courgettes instead.
Ingredients
- 1 onion, peeled and finely chopped
- 2 cloves garlic, peeled and crushed
- 2 stalks celery, trimmed and chopped
- 2 carrots, trimmed and finely chopped
- 2 tablespoons oil
- 400 gram tin tomatoes
- 3¾ cups stock
- 1½ cups brown lentils
- 1 teaspoon ground coriander
- 4-6 fricadel or frankfurters
- ¼ cup chopped parsley
Method
- Heat the oil in a large saucepan and cook onion, garlic, carrot and celery for 5 minutes. Add the tomatoes and juice, stock lentils and coriander and stock.
- Cover and simmer for 1 hour, stirring occasionally.
- Chop the fricadels or frankfurters into 2cm pieces and add to the lentils with the parsley and season with salt and pepper. Cook for a further 15 minutes. Serve hot.
Cooks Tips
- I used home-made chicken stock for this recipe but you can use stock powder 3¾ cups water to 2 teaspoons stock.
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