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INGREDIENTS
- 150 g lentils
- 1 onion
- 2 carrots
- ⅓ bulb of celery
- 1 can of chopped peeled tomatoes
- 20 g tomato paste
- 3 cloves of 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. It takes approximately 15-20 minutes. Be careful not to overcook the lentils.
- 2Clean the vegetables. Cut the carrot and celery into small cubes, and finely chop the onion. Pour hot water over the mushrooms and let them stand. Then drain the water.
- 3Pour oil into a pan, add the onion, carrot, and celery, and sauté for a few minutes. Add tomato paste, peeled tomatoes, and mushrooms. Season with both sauces, thyme, salt, and pepper. Simmer for 10-15 minutes, adding water as needed. Finally, add the lentils and crushed garlic cloves. Cook everything together for a minute and serve.
- 4Bring polenta, 900 ml of water, and ½ teaspoon of salt to a boil. Reduce the heat and cook for 5 - 7 minutes, stirring constantly.
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!