Lentil stew with feta and oregano

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Finely dice carrot, onions and garlic. Sauté with Aleppo pepper in olive oil until soft.

Step 2

Add tomatoes, dried oregano, water and knorr cubes. Cook for 3-4 minutes.

Step 3

Strain and rinse the lentils and add to the stew. Cook on medium heat for another 2-3 minutes.

Step 4

Season with salt and pepper to taste

Step 5

Top with crumbled feta and fresh oregano, serve with bread.