Lentil Stew (Bulgarian Recipes)
1 cup continental lentils
1 large onion, finely chopped
2 medium carrots, finely chopped
3-4 garlic cloves, peeled and cut into small chunks
1-2 tbsp vegetable oil
1 tin tomatoes in rich tomato sauce or 2-3 large tomatoes peeled and cut into small chunks
1 cup stock (chicken, vegetable or pork)
1 tbsp chooberitza (possible substitute - oregano)
salt & pepper
1 tbsp corn flour or flour mixed with a little water
Rossi's twist - Optional:
2-3 celery stalks cut into small pieces
Frankfurter style sausages
Wash the lentils and boil in slightly salted water for about 20-25 minutes following the instructions on the packed.
While the lentils are cooking heat the oil in a lidded pan, sauté the onions, carrots and celery, if using, for about 5 minutes, add the stock and simmer for about 10 minutes, then add the cooked and drained lentils, the tomatoes and the garlic to the pan and simmer for another 10-15 minutes. Add the corn flour to thicken the dish, season with salt, pepper and chooberitza. Take off the heat and leave for a few minutes to cool before serving.
If using sausages, cook according the instructions on the packet, and add to the stew when serving.
Chooberitza, this is a herb, this how it sounds phonetically
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