Ingredients

Steps

• Heat olive oil in a large pan and fry the carrot, celery, onion, and turnip for five minutes.
• Add the garlic and mushrooms and fry for another five minutes.
• Stir in the lentils, pour in 1.2 liters of stock, and add the herbs.
• Bring the mixture to a boil, then simmer on low heat for 45 minutes.
• Fry the almonds in a separate pan with olive oil and cinnamon for two minutes.
• Add the tomatoes to the almonds and warm them through.
• Serve the lentil stew topped with the almond and tomato mixture.