Lentils with Herbs
A hearty, warming stew, for when the wind's howling round the chinmey pots.
Serving 3
½ mug green lentils
1 onion, roughly chopped
1 carrot, chopped
1/2 small swede, chopped
400g tinned tomatoes
1 tbls olive oil
½ tsp dried sage
½ tsp dried thyme
1 bay leaf
handful fresh, chopped parsley
salt and pepper
2 cloves garlic, crushed
Saute the onion in oil for 2-3 minutes. Add garlic, carrot and swede. Saute for 5 minutes or so until browning.
Add lentils and herbs, then after a couple of minutes, tomatoes, salt, pepper and a mug of water.
Bring to the boil, then simmer for about an hour, checking the water and stirring every now and then.
Serve with parsley and brown bread.
Good on its own, perhaps with a glass of red