Marika's Lentil Stew - Marikas linsgryta

MARIKA'S LENTIL STEW
Marikas linsgryta

Make a double batch and pop one in the freezer. Add bell pepper and feta cheese before baking in the oven.

Serves 4

1.2 cup un-boiled red lentils
2 red onions
2 garlic cloves
1 red chili fruit
2 tablespoons olive oil
1.2 cup water
2 tablespoons vegetable fond
2 cans crushed tomatoes, each approx 14 oz
½ teaspoon thyme
1 red bell pepper
5½ oz feta cheese
1 bunch fresh basil
salt, black pepper


Heat the oven to 440F.

Boil the lentils in salted water for about 5 minutes. Drain. Split the chili fruit, remove the seeds and finely chop it. Sauté onion and chili in olive oil over moderate heat until the onion is tender. Add boiled lentils, water, vegetable fond, crushed tomatoes and thyme and boil for 5 minutes. Add 1 teaspoon salt and some black pepper.

Transfer it all to an oven-proof pan. Cut the bell pepper in smaller pieces and put them in the pan. Sprinkle with crumbled feta cheese and bake in the middle of the oven for 10 minutes. Decorate with fresh basil and serve with bread.

Enjoy!

Bella