Recipe of the Week: Red Lentils and Vegetables in Tomato Sauce

Ingredients for 4 to 5 servings:
• 5 tbsp olive oil
• 2 onions
• 5 carrots
• 1 celery
• 3.5 oz / 100 g peeled red lentils
• 3.5 oz / 100 g tomato puree (or 17 oz / 500 ml
tomato passata) and 17 oz / 500 ml water
• 3 bay leaves
• 5-10 allspice balls
• 5-10 black pepper balls
• 1 tsp ground cinnamon
• 1-2 tsp salt
• 2 tsp organic rice or wheat syrup
• pepper, salt or syrup for additional seasoning

Directions:
Rinse the lentils and dry them in a colander. Chop the onions, carrots and celery. Put them in a pan with a bit of oil and fry for a few minutes. Add the lentils and spices and fry for a few more minutes until golden. Add the tomato puree with water (or passata), cover the pan with a lid, and cook while stirring occasionally for about 20 to 25 minutes. Season as you see fit and serve with bread, pasta, cornmeal pancakes, polenta or without a side dish.