Lentilstew

Today I share the recipe for the delicous lentilstew my hostmom made me multiple times.

It's an fairly easy recipe. It's it simplicity that makes it delicous.

1. Put the lentils early in the morning in a bowl of cold water, that way the lentils can soak. They need to soak for 8 hours.
2. After soaking the lentils, cook them on a medium heat for approximatly 45-60 minutes.
3. In between you can prepare the onions and tomatoes. This must be done as follows:
   Chop the onion into really smal pieces, they can't be bigger then a lentil.
   Grate the tomato, so the skin is removed from the flesh and the tomato is thin and watery.
4. When the lentils are soft and cooked, drain the water. My tip, taste the lentils like this too! They taste really spicey, really delish!
5. Then bake the chopped onion in a different pan or soufrier in oil.
6. When the onion is glazed, add the lentils to be reheated and mixed with the onion.
7. Add the grated tomato and water to make it more stew/soup like.
8. To bring the dish up to flavour add 1 (or 2) stock cubes. Let them dissolve completely before serving.

Nice to combine with the chapati or rice/coconut rice!

Ready In: 480 min.

Ingredients: