About the Recipe
Ingredients
Allergens: Gluten free option, lactose free option. Nut free
2 onions, finely chopped
2 carrots, finely chopped
5 bay leaves
5 sprigs of rosemary
6 tbsp balsamic vinegar
4 tbsp tomato paste
2 tins brown lentils
A bunch of parsley, chopped
Equipment needed:
measuring tools
knife
chopping board
big bowl
big pan and pot
wooden spoon
large pot
Preparation
Heat a pan with olive oil
Add the onion, carrot, bay leaves and rosemary. Cook on high heat for 5 minutes, browning the carrots.
Add the balsamic vinegar and half a cup of water. Stir and leave to simmer.
When the carrots have softened, add the tomato paste. Cook for 2 minutes and add a bit more water
The stew should be thick and saucy (if it’s too runny let it cook for longer). Add salt and pepper and a bit of sugar if its too acidic.
Add the lentils at the end with the chopped parsley