1 large onion, finely chopped
2 tbsp oil
1 large carrot, peeled and finely chopped
½ cup dried red lentils, rinsed
4 to 5 cups vegetable stock or chicken stock
2 bay leaves
2 sprigs fresh rosemary/1 tsp. dried rosemary
680 ml of passata (tomato puree)
Salt and pepper, to taste
Cream or yogurt, for garnish
- Sauté onion and carrot in oil over medium heat until soft, 5 to 6 minutes.
- Stir in lentils, stock, bay leaves and rosemary. Bring to boil, stir, reduce heat and simmer for 20 minutes, skimming any froth that rises to the surface.
- Remove rosemary (if you used fresh) and bay leaves. Add the passata and cook for 8 to 10 minutes, stirring occasionally. Season to taste, with salt and pepper. Drizzle a little cream or yogurt just before serving.