Ingredients
2 ½ dl. (1 c.) lentils
5 – 6 potatoes, peeled and cubed
1 liter (4 c.) water
1-2 garlic cloves, minced
1 Tbsp. olive oil
1 tsp. savory
1 ½ tsp. salt
200 g. (7 oz.) crushed tomatoes
1 ½ Tbsp. tomato paste
Instructions
Combine all ingredients and cook until lentils and potatoes are tender.