I wanted a simple stew to put in my lunchbox for a busy day tomorrow, so I basically took some stuff I had in my cupboard. It approximated this:
- 1 cup water
- ½ cup lentils, red
- ½ cup lentils, brown
- 14 oz tomatoes, chopped, with herbs
- 2 tsp maggi sauce
- 1 tsp marmite
- 1 tsp pepper, grounded
- ⅓ cup parrano, grated (50 gr)
- ⅓ cup parmesan, grated (50 gr)
Directions: Cook the lentils and mix together. Simmer with tomatoes and spices for about 45 minutes. If needed drain excess liquid, and serve with grated cheese on top.
Note: I used a can of Bonduelle (brown) Lentils, dried red lentils and Heinz Tomatoes chopped, with herbs, in juice.
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