Hearty Stew with Green Lentils, Tomatoes, Garlic*.

In addition to the lentils, tomatoes play a leading role, chili and garlic provide spiciness and aroma, meat lovers come into their own with cabanossi.

A few words about the ingredients. I prefer the small green lentils. They are finer than the coarse brown things and simply taste much better. Other than that, these lentils have the advantage of not needing to be soaked. Just make them in salt water, it takes about 20 min, bite control is a given.

At the same time, preparations for the tomato part of the event are underway. Peel and dice the onions and garlic cloves, gently sauté the shreds in olive oil. Add the tomato chunks. Now at winter time you should resort to canned or tetrapak without hesitation, aromatic fruits are impossible to get fresh.

The spiciness comes from paprika paste, such as is available in jars in Turkish grocery stores. It’s best to test it first with half a tsp and then continue to feel your way to the desired level of spiciness. Do not forget salt and pepper.

As an ingredient, cut the cabanossi into slices; the Spanish garlic sausage chorizio is also very tasty with the lentils. The lentil stew is also suitable for leftovers. I recently chopped up pieces of braised lamb shanks and added them to the stew – a wonderful combination.

The lentils are in the interz

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