Try this spiced lentil stew then check out our vegetarian stew, Tuscan bean stew, vegetarian tagine, vegan stew and other vegetarian recipes.


  • 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


  • 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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