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Hearty Lentil Stew

Hearty Lentil Stew

This lentil stew is a vegan dish that is so full of flavour you'll forget that there isn't meat in it.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people

Ingredients
 

  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 5 cloves garlic cloves, crushed
  • 2 teaspoons ground cumin
  • 1.5 teaspoon curry powder
  • 1 can diced tomatoes
  • 1.5 cups brown or green lentils, picked over and rinsed
  • 4 cups vegetable stock
  • 1 cup water
  • salt
  • Pepper

Instructions
 

  • Warm the olive oil in a large pot over medium heat then add the onion, carrot and celery. Cook, stirring often, until the onion has softened and translucent, about 5 minutes.
  • Add the garlic, cumin and curry powder. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavour.
  • Pour in the lentils, stock and the water. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 50 minutes, or until the lentils are tender and the liquid has reduced.
  • Season to taste with both salt and pepper.
  • Serve while hot with fresh bread.

Notes

  • Depending on the temperature you have the pot at when cooking the lentils, you may need to add 1/2 cup of water part way through the cooking time.
  • If you would like a spicy stew, add a couple of pinches of chilli flakes.
  • You can substitute the vegetable stock with beef stock if you prefer a slightly meaty flavoured stew.
  • If you have leftovers, they will keep well in the fridge for about 4 days. You can also freeze leftovers for up to 3 months.