Lentil Stew

Serves 4

Prep time: 15 mins

Cook time: 40 mins

Dairy Free, Gluten Free, Vegetarian



2 tbsp   coconut oil

1 large   onion, chopped

2   garlic cloves

1   large potato, cut into bite size pieces

2   carrots, chopped

100g   green beans, chopped (frozen is fine)

2-3   bay leaves

150g   brown lentils (packets are usually near the soup pkts section, or canned chickpeas section, of the supermarket)

3 cups   (700ml) vegetable stock

2 cups   (475ml) tomato passata (or canned tomatoes & tomato paste work too)

chilli   powder to taste (optional)



In a large pot, heat oil over medium-high heat, and sauté the onion and garlic for 2-3 minutes. Then add in the potato, carrots, green beans and bay leaves. Cook for another 2-3 mins.

Next, add in the passata and continue cooking for 2 mins. Finally, add the lentils and the vegetable stock. Bring to boil, reduce the heat to low and simmer for 30 minutes or until lentils are cooked.

Season with salt and pepper, and hot paprika to taste. If necessary, add more stock, depending on the consistency you want to achieve (more think for stew, more liquid for soup).

Remove the bay leaves and garlic before serving.

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