Creamy One-Pot Lentil & Veggie Stew

PREP TIME:

10 Minutes

COOK TIME:

30 Minutes

DIFFICULTY:

Easy

SERVES:

Ingredients

1 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
2 medium carrots, diced
2 celery sticks, diced
1 red pepper, chopped
150g dried red lentils (rinsed well)
1 medium courgette, chopped
1 tin (400g) chopped tomatoes
750ml vegetable stock (low sodium)
1 tsp smoked paprika
1 tsp dried thyme
½ tsp ground cumin
1 tsp olive oil
1 bay leaf
Salt & pepper to taste
3 tbsp plain Greek yogurt (or dairy-free alternative)
Fresh parsley, chopped (for garnish)

Nutritional Information

Typical values

Nutritional information per portion

Approx calories

285 kcal

Fat

Carbohydrates

40g

Fibre

12g

Protein

15g

Recipe information

This stew is rich, creamy, and hearty without relying on heavy cream or butter. Lentils pack in plant-based protein and fibre, while the mix of colourful veggies boosts your vitamin and mineral intake. It’s the perfect healthy comfort food to keep you warm, satisfied, and energised.

Method

Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–6 minutes until softened.
Stir in the red pepper, courgette, smoked paprika, thyme, and cumin. Cook for another 2–3 minutes.
Add the lentils, chopped tomatoes, stock, and bay leaf. Stir well and bring to the boil.
Reduce the heat, cover, and simmer for 25 minutes, stirring occasionally, until the lentils are tender and the stew has thickened.
Remove bay leaf. Stir in Greek yoghurt for creaminess, then season with salt and pepper to taste.
Serve hot, topped with fresh parsley.