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
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.
