Summer lentil stew

Name: Summer lentil stew
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 4 medium-sized potatoes; 1/2 bunch Celery; 150 g yellow and red cherry tomatoes; 200 g Cabanossi; 250 g red lentils; 2 TABLESPOONS Oil; 1 1/4 l Vegetable broth (instant); 7-10 Tbsp Cumin; 7-10 Tbsp dried thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
4 medium-sized potatoes
1/2 bunch Celery
150 g yellow and red cherry tomatoes
200 g Cabanossi
250 g red lentils
2 TABLESPOONS Oil
1 1/4 l Vegetable broth (instant)
7-10 Tbsp Cumin
7-10 Tbsp dried thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and finely chop the onion. Peel, wash and finely dice the potatoes. Clean, wash and slice the celery. Wash and halve the tomatoes. Cut cabanossi into slices.
2
Place the lentils in a sieve and rinse briefly. Heat the oil in a pot. Fry the cabanossi briefly and remove. Sauté onion, potatoes and celery in the frying oil. Add lentils and stock, bring to the boil.
3
Season with cumin and thyme. Cook everything over medium heat for 15 minutes. Add the tomatoes and sausage 3 minutes before the end of the cooking time. Season to taste with salt and pepper. Flatbread tastes good with it.