Servings:
4
Prep time:
25
Cooking time:
30
INGREDIENTS
- - 300g cooked lentils
- -300g endive
- -200g potatoes
- -100g leeks
- -1 onion
- -150g tomato sauce
- -1 tablespoon ground rosemary
- -1 bay leaf
- -1 teaspoon mixed herbs
- -half a grated lemon peel
- -2 tablespoons extra virgin olive oil
- -salt and pepper
INSTRUCTIONS
- Peel and cut the carrots into chunks. Mince the onion and put it in a pan with the bay leaf and the carrots. Add 2 tablespoons of water, salt and pepper, cover with a lid and stew for 15 minutes (pouring a little more water if needed). Now it’s time to add the lentils, the tomato sauce, the lemon peel and the rosemary. Cook for other 15 minutes on a low heat. In the end, add salt to taste and olive oil.
- Prepare the puree while the stew is cooking. Boil the potatoes, then mash them with a fork or a potato masher. Cook the chopped leeks and endive in a casserole with some water for 20 minutes, season with salt, pepper and herbs. Blend the mixture and combine it to the potatoes. Keep the puree warm until you serve it with the lentils.
