Lentil and Leek Stew

Leeks melt into the broth and lentils make this quietly filling without feeling heavy. It is even better the next day.

Ingredients

• 2 tablespoons olive oil
• 2 leeks, washed and sliced
• 2 carrots, diced
• 2 garlic cloves, sliced
• 200 g green or brown lentils, rinsed
• 1 tablespoon tomato paste
• 750 ml vegetable stock
• 4 thyme sprigs
• 1 tablespoon red wine vinegar
• Salt, pepper, and parsley

Method

1. Warm oil in a heavy pot. Cook leeks and carrots with a pinch of salt for 10 minutes until soft.
2. Add garlic and tomato paste. Cook for one minute, then add lentils, stock, and thyme.
3. Simmer partly covered for 30 to 35 minutes, until lentils are tender and the broth has thickened.
4. Remove thyme, add vinegar, season generously, and finish with parsley.

Serve it with

Serve with buttered sourdough and a spoon of crème fraîche.