Olive Magazine

Spiced lentil stew

Published: March 25, 2015 at 3:05 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

The best lentil stew is lightly spiced and satisfying for all the family. This one, made with split red peas is quick and easy, good value and healthy. This vegetarian recipe works as a main meal or as part of an Indian feast. Leftovers would make a simple lunch. Whenever you eat it, crusty bread on the side is all you need to serve it with.

  • Vegetarian
Nutrition:
NutrientUnit
kcal203
fat1.3g
carbs35.2g
fibre6g
protein14.1g
salt0.2g
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Try this spiced lentil stew then check out our vegetarian stew, vegetarian casserole, vegetarian tagine and other vegetarian recipes.

Ingredients

  • olive oil spray
  • 1 onion, diced
  • 1 carrot, peeled and diced
  • 1 stalk celery, diced
  • 1 clove garlic, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper
  • 1 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 200g red split lentils, rinsed and drained
  • to serve crusty bread

Method

  • STEP 1

    Heat a spray of olive oil in a pan. Add the onion, carrot and celery, and fry for 5 minutes. Mix in the garlic, cumin, coriander, cayenne pepper and tomato purée and stir for a couple of minutes. Add the tomatoes and lentils with 600ml water and season. Simmer on a low heat for 20 minutes until the sauce has thickened and the lentils are cooked. Serve with toasted crusty bread.

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