Hazırlanışı
1Rinse 250g lentils and cook in water with 1 vegetable stock cube and 2 celery stalks until tender, about 25 minutes.
2Heat 28g olive oil in a pan, soften 300g diced onion and 4g minced garlic over low heat until translucent, about 8 minutes.
3Add 45g tomato purée and 400g chopped tomatoes to the onion mixture, simmer 10 minutes, then stir in cooked lentils and 100g Kalamata olives.
