Lentil Stew with Tuna and Olives

Ingredients

• Lentils1 cup (200 g)
• Olives6 count (30 g)
• Onion1/4 count (38 g)
• Tomato1 count (130 g)
• Oil2 teaspoon (10 ml)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked lentils.

2. 2

   Step 2

   In the meantime, preheat a pot over medium-high heat and chop the onion and tomato.

3. 3

   Step 3

   Once heated, add the oil with the onion and tomato. Add salt and pepper and stir-fry for 5 minutes over medium heat.

4. 4

   Step 4

   Add the lentils with the shredded tuna and cook for 5 more minutes. You can add oregano, bay leaf or any herb you like.

5. 5

   Step 5

   If necessary, add some water.

6. 6

   Step 6

   Once the stew is well cooked, remove from heat. Serve with olives.

7. 7

   Step 7

   You can add black or green olives.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lentil Stew with Tuna and Olives can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.