Stabel celery finely chop. The chili peppers remove seeds and cut pulp in small pieces.

Onion, garlic and carrots clean. Carrot beet RUB on a grater, onion and garlic finely chop.

In a saucepan (pot) heat the olive oil and fry the chopped carrot, onion, celery and garlic for 5-10 minutes. Next to the vegetables add the chili pepper and Bay leaf, sliced tomatoes together with the sauce washed lentils and water. Bring stew to a boil, reduce fire and simmer until soft lentils. Approximately 40-50 minutes. At the end of quenching add salt to taste and ginger.

The finished stew is served with bread hot.