Lentil and Vegetable Stew with Whole Wheat Bread

Ingredients

• Cooked lentils 320 g
• Carrots 160 g
• Celery 160 g
• Tomato sauce 300 g
• Onion 100 g
• Whole wheat bread 2 slices
• Olive oil 30 ml

Method

1. Prepare the vegetables. Wash and chop the carrots and celery into small bite-sized pieces. Peel and finely chop the onion.
   Tip: Cut vegetables evenly to ensure they cook at the same rate.
2. Sauté the vegetables. Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 7-8 minutes until the vegetables soften and the onion becomes translucent.
   Tip: Keep the heat moderate to avoid burning the onion; stirring often helps.
3. Add tomato sauce and lentils. Pour in the tomato sauce and add the cooked lentils to the pot. Stir well to combine all ingredients.
   Tip: If the stew looks too thick, add a little water or vegetable broth to reach your desired consistency.
4. Simmer the stew. Reduce the heat to low and cover the pot. Let the stew simmer gently for 15 minutes, stirring occasionally. This allows flavors to meld and vegetables to become tender.
   Tip: Taste and adjust seasoning with salt and pepper if desired.
5. Toast the whole wheat bread. While the stew is simmering, toast the whole wheat bread slices until golden brown. You can use a toaster or a dry skillet over medium heat.
   Tip: Toasting enhances the bread’s flavor and texture, making it perfect for dipping.
6. Serve. Ladle the hot lentil and vegetable stew into bowls and serve each with a slice of toasted whole wheat bread on the side.
   Tip: Add a sprinkle of fresh herbs like parsley or a squeeze of lemon juice for extra brightness if desired.

Pro tips

• Use cooked lentils to save time; you can cook dry lentils in advance and store them in the fridge.
• Chopping vegetables uniformly helps them cook evenly and improves the stew’s texture.