Description
Hearty Lentil Stew, was delicious when we made it
Note on greens:
The base recipe doesn’t have any greens, but if you’re looking for some extra folate & calcium, you can mix in a 100 grams of shredded kale or Swiss chard 5 minute before the end of the simmer step.
Another option is to use 2 handfuls of baby spinach about a minute before the end of the simmering process.
Ingredients
Ingredient | Quantity | Notes / swaps |
Olive oil | 1 Tbsp (15 ml) | |
Onion, diced | 1 small (~100 g) | |
Carrot, diced | 1 medium (~100 g) | |
Garlic, minced | 2 cloves | optional |
Dry red or green lentils | 200 g | rinsed |
Sweet potato, 1 cm cubes | 300 g | leave skin on if clean |
Ground cumin | 1 tsp (5 ml) | |
Smoked paprika | 1 tsp (5 ml) | or mild paprika |
Crushed tomatoes (passata or canned) | 1 × 400 g tin | |
Low‑sodium vegetable broth | 1 litre | or water + 1 stock cube |
Salt & pepper | to taste | |
Greek Yogurt | to dollop |
Method
1. Sauté aromatics
Heat olive oil in a medium soup pot. Add onion and carrot; cook 3 min. Stir in garlic, cumin, and paprika; cook 30 s until fragrant.
2. Simmer the stew
Add lentils, sweet‑potato cubes, crushed tomatoes, and broth. Bring to a boil, then reduce to a gentle simmer. Cover and cook 25 min, stirring once or twice.
Season with Salt and Pepper to taste.
3. Serve
Ladle into bowls with a dollop of greek yogurt on top.
Good on its own or with whole‑grain bread.