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Ingredients
  • subheading: For the vegetable stock:
  • 1 small carrot in medium pieces
  • 1 celery stalk in medium pieces
  • ½ brown onion in medium pieces
  • 1 bayleaf
  • 3 lt water
  • subheading: For the lentils:
  • 1 tbsp olive oil
  • 2 bayleaves
  • 1 medium brown onion finely chopped
  • 1 tsp paprika
  • 1 tsp oregano powder
  • ½ red bell pepper peeled, deseeded and cut in small cubes
  • 2 cloves garlic minced, finely grated or pressed
  • 6 tbsp tomato paste
  • 150 ml red wine (optional)
  • 1 small carrots in small cubes
  • 2 roma tomatoes extra ripe, peeled, deseeded and finely chopped
  • 250 g brown lentils I used 3mm diameter brown lentils
  • 1 lt vegetable stock
  • Salt and pepper to taste
  • 60 g baby spinach stalks off and chopped (optional)
  • Metric - US Cups
Steps
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