A bowl of lentil stew, with crusty bread slices

Lentil stew

Name: Lentil stew
Total time: 30 min
Yield: Serves 4
Cuisine: British
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

Published: March 25, 2015 at 3:05 PM

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Serves 4

A little effort

Total time: 30 mins

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The lightly spiced lentil stew is quick and easy, good value and healthy. This vegetarian recipe works as a main meal served with crusty bread or as part of an Indian feast

Vegetarian

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Alternatives

Complete the dish

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

Ingredients

Nutrition

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

Nutrition: per serving

kcal203
fat1.3g
carbs35.2g
fibre6g
protein14.1g
salt0.2g

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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