Lentil And Vegetable Stew

• 1 tablespoon oil
• 1 onion, peeled and chopped
• 1 garlic clove
• 1 potato, large peeled and diced
• 2 carrots, scaped and diced
• 2 celery ribs, washed and diced. I peeled the outside strings off
• 225 g red lentils, washed
• 400 g canned tomatoes
• 10 ml tomato puree
• 1 bay leaf
• 1/2 teaspoon oregano, dried
• 600 ml vegetable stock

1. Heat oil and fry onions and garlic until softened but not browned.
2. Add the potatoes, carrots, celery and lentils. Stir to coat the vegetables with oil.
3. Add tomatoes, tomato puree, herbs and vegetable stock.
4. Bring to boil, cover and simmer for 40 - 45 minutes, or until the lentils and vegetables are very tender. You might need to add some water at this stage if the stew seems to be too thick.
5. Remove bay leaf.
6. Mash the lentils and vegetables.
7. Ready to serve.
8. Freeze in portions what is not going to be used within 2 -3 days.

oil, onion, garlic, potato, carrots, celery, red lentils, tomatoes, tomato puree, bay leaf, oregano

Taken from www.food.com/recipe/lentil-and-vegetable-stew-378130 (may not work)