Lentil Stew

This is easy to make, and delicious.

 

Ingredients >  100 gm green or brown lentils (I usually use green) >  3 Tbsp olive oil >  1 large onion, finely chopped >  Small handful of fresh oregano, chopped OR good sprinkling of dried oregano >  2 garlic cloves, crushed >  1 tsp dried chilli flakes >  1½ Tbsp capers, rinsed well >  2 ripe tomatoes, roughly chopped >  250 ml passata (sieved tomatoes) >  2 Tbsp (1/2 small tub) tomato puree >  Water > Optional: black olives, when serving >  Optional: Feta cheese crumbled, when serving

Steps 1.   Put the lentils in a saucepan with loads of water. Bring to the boil and simmer for 20 minutes. The lentils should be tender, but still have a bite to them. 2.   Heat the oil in a large saucepan or frying pan. 3.  Add the onion, garlic, oregano and chilli flakes, and stir-fry over a high heat for 4-5 minutes, until the onions are soft. 4.   Stir in the capers, tomatoes, passata, tomato puree, lentils and enough water to make a thick stew. 5.   Bring to the boil and cook on a low heat for 10 minutes, stirring occasionally. 6.   Remove from the heat, serve onto plates and optionally add Feta and olives. Serve with crusty bread, noodles or rice, and a green salad. I like it best as a pasta sauce. Serves 4