Lentils stew
500 g of vegetables (such as carrots, leeks, celery, onion, garlic)
500 g of potatoes
5 dl broth
150 g lentils
Salt, pepper, thyme, marjoram
Preparation:
Vegetables and potatoes cut into small cubes (about 1 cm) in a pan and cook about 15 minutes just tender (with lid closed)
Bouillon dissolve in water, poured over vegetables with 2 dl, gradually add a little broth
Lentils in a sieve and rinse briefly with water, then add to the stew
Add remaining broth (2 dl), so that the lenses can absorb the water (if necessary yet Add more water)
Let simmer for 10 mins
season to taste
