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Vegetable Lentil Stew

A winter warmer that requires very little effort for great reward
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 people
Course: Dinner, Lentils, Supper, Vegetarian
Cuisine: American, English, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1½ cups red or green lentils
  • 2 onions
  • 1 large carrot
  • 2 celery sticks
  • 1 tbsp tomato paste
  • ½ tsp oregano
  • ½ tsp mix herbs
  • ¼ tsp garamasala
  • 3 cups vegetable stock
  • 1 can chopped tomatoes
  • 2 tbsp fresh parsley optional for serving
  • 2 tbsp parmesan cheese optional for serving
  • salt and pepper for seasoning

Equipment

  • large saucepan
  • measuring cups
  • sieve

Method
 

Prepare vegetables
  1. Rinse lentils with cold water and drain in a sieve
  2. Peel and dice onions
  3. Peel and dice carrot
  4. Wash celery and chop into 2cm pieces - bite size
  5. Chop any optional vegetables into bite size pieces
Construct and cook
  1. Heat oil in a saucepan over medium heat and add the onions, carrot, celery, oregano and mixed herbs.
    Sauté for 5-6 minutes
    1 tbsp olive oil, 2 onions, 1 large carrot, 2 celery sticks, ½ tsp oregano, ½ tsp mix herbs
  2. Add tomato paste and stir for 1 minute
    1 tbsp tomato paste
  3. Add stock, chopped tomatoes and lentils.
    Simmer for 40 minutes
    3 cups vegetable stock, 1 can chopped tomatoes, 1½ cups red or green lentils
  4. Add any optional softer vegetables
    Simmer for a further 5 minutes.
  5. Turn off the heat and stir in the garamasala and season to taste
    ¼ tsp garamasala
  6. Serve in large bowls and garnish with parsley and parmesan.
    2 tbsp fresh parsley, 2 tbsp parmesan cheese

Notes

If adding any optional vegetables you can add these at any time during the simmering stage so they will be cooked by the time the lentils are ready.
 
Serve the stew with thick slice Beautiful Soft Seeded Wholemeal Sandwich Loaf, scones or soda bread.