Fully cooked brown lentils, carrots and tomatoes in a vegetable-stock stew with oregano and parsley.
200 g dry brown lentils 400 g crushed tomatoes 2 medium carrots, diced 1 litre vegetable stock 1 medium onion, finely chopped 1 tbsp olive oil 1 tsp dried oregano 1 tbsp fresh parsley, washed and chopped up to 250 ml if needed water Inspect and rinse the lentils in a sieve under potable water. Heat oil in a saucepan over medium heat. Cook onion and carrots for 6–8 minutes, stirring, until the onion softens. Add lentils, tomatoes, stock and oregano. Bring to the boil, then reduce to a steady gentle simmer. Simmer partly covered for 35–45 minutes, stirring occasionally, until the lentils are completely tender. Add some water if the stew thickens before the lentils finish cooking. Stir in parsley and taste before adding extra salt, because stock may already be salty. Serve hot.