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INGREDIENTS
- 150 g lentils
- 1 onion
- 2 carrots
- ⅓ celery root
- 1 can chopped peeled tomatoes
- 20 g tomato paste
- 3 cloves garlic
- 35 g dried mushrooms
- 1 tablespoon oil
- 1 teaspoon dried thyme
- 2 teaspoons soy sauce
- 2 teaspoons Worcestershire sauce
- Salt
- Pepper
SIDE DISH
- 150 g polenta
INSTRUCTIONS
- 1Soak the lentils for at least 1 hour. Drain the water from the lentils and cover them with fresh water. Then, salt the lentils and cook them. This takes approximately 15-20 minutes. Be careful not to overcook the lentils.
- 2Clean the vegetables. Dice the carrots and celery into small cubes, and finely chop the onion. Pour hot water over the mushrooms and let them soak. Then, drain the water.
- 3Pour oil into a pan, add onion, carrots, and celery, and sauté for several minutes. Add tomato paste, peeled tomatoes, and mushrooms. Season with both sauces, thyme, salt, and pepper. Simmer for 10-15 minutes, adding water periodically. Finally, add the lentils and crushed garlic cloves. Cook everything together for one minute and then serve.
- 4Bring the polenta to a boil with 900 ml of water and ½ teaspoon of salt. Reduce the heat and cook for 5 - 7 minutes. Stir constantly during cooking.
Hana Pospíchalová
Hanka from the blog www.vkuchynishankou.cz has been dedicated to a healthy lifestyle for 13 years. For Rohlík, she creates amazing healthy recipes that are full of flair and delicious taste!