Lentil Stew
Lentil stew is a hearty and comforting dish packed with plant-based protein and flavor. Slowly simmered lentils with vegetables create a thick and satisfying meal, perfect served on its own or with crusty bread.
Ingredients
- 250 g dried lentils
- 1 carrot
- 1 celery stalk
- 1 small onion
- 30 ml extra virgin olive oil
- 700 ml vegetable stock
- 1 tbsp tomato paste
- Salt to taste
- Black pepper to taste
- Bay leaf optional
How to Make It
- Rinse lentils under cold water
- Finely chop carrot, celery and onion
- Heat olive oil in a pot
- Add chopped vegetables and cook gently
- Stir in tomato paste
- Add lentils and mix
- Pour in vegetable stock
- Add bay leaf if using
- Bring to a boil then simmer for about 30–35 minutes
- Stir occasionally until lentils are tender
- Season with salt and pepper
- Serve hot with olive oil drizzle
Tips
- No soaking required for most lentils
- Stir occasionally to prevent sticking
- Add water if stew becomes too thick
- Finish with fresh herbs if desired
Storage
- Keep refrigerated for up to 3 days
- Can be frozen