Lentil And Vegetable Stew - cooking recipe

Ingredients

1 tablespoon oil
1 onion, peeled and chopped
1 garlic clove
1 potato, large peeled and diced
2 carrots, scaped and diced
2 celery ribs, washed and diced. I peeled the outside strings off
225 g red lentils, washed
400 g canned tomatoes
10 ml tomato puree
1 bay leaf
1/2 teaspoon oregano, dried
600 ml vegetable stock

Preparation

Heat oil and fry onions and garlic until softened but not browned.
Add the potatoes, carrots, celery and lentils. Stir to coat the vegetables with oil.
Add tomatoes, tomato puree, herbs and vegetable stock.
Bring to boil, cover and simmer for 40 - 45 minutes, or until the lentils and vegetables are very tender. You might need to add some water at this stage if the stew seems to be too thick.
Remove bay leaf.
Mash the lentils and vegetables.
Ready to serve.
Freeze in portions what is not going to be used within 2 -3 days.