Red lentil stew in the multicooker

Ingredients

• 200 g red lentils
• 1500 ml water
• 1 tablespoon oil
• 1 large onion (200 g)
• 2 garlic cloves
• 400 g boneless chicken thighs
• 3 medium carrots (240 g)
• 1 zucchini (300 g)
• 1 pepper (150 g)
• 200 g tomato passata
• 1/2 teaspoon dried basil
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 10 g parsley
• 80 g croutons

Preparation

1. Rinse the lentils well in cold water. Put them in the multicooker with 1500 ml water and select the Boil program for 15 minutes, until the lentils are soft. Drain the lentils and reserve the liquid. 2. Chop the onion and garlic. Pour the oil into the pot, add them and select the Fry program for 3 minutes, until the onion starts to soften. 3. Pat the chicken dry with paper towels and cut it into pieces. Cut the carrots, zucchini and pepper, add them to the pot and cook everything on Fry for another 5 minutes, until the chicken is white on the outside. 4. Pour in 700 ml of the reserved liquid, select Stew for 20 minutes and let the vegetables and chicken simmer until soft. 5. Add the lentils, tomato passata, basil, salt and pepper. Select Stew again for 20 minutes, until the lentils break down and the sauce thickens. 6. Add the parsley to the pot. Remove the chicken pieces, blend the stew in a blender and return the chicken to the pot. If the purée is too thick, thin it with a little of the reserved liquid. Serve with croutons.