Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 1 red pepper, chopped
- 1 courgette, chopped
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp dried thyme
- 200g dried red lentils, rinsed
- 1 can (400g) chopped tomatoes
- 750ml vegetable stock
- Salt & pepper to taste
- Optional squeeze of lemon or fresh parsley to serve
Nutritional Information
Recipe information
This comforting lentil and vegetable stew is perfect for the month of January. It’s warming, filling, and packed with nutrients, while still being simple enough for busy weeks. It’s also a great option if you’re participating in Dry January or simply looking to reset with wholesome, satisfying meals.
Method
Heat the olive oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes until softened.
Add the garlic, carrots, red pepper, and courgette. Cook for another 5 minutes, stirring occasionally.
Stir in the smoked paprika, cumin, and thyme, allowing the spices to cook for 30 seconds to release their flavour.
Add the lentils, chopped tomatoes, and vegetable stock. Stir well.
Bring to a gentle boil, then reduce to a simmer. Cook for 20 minutes, stirring occasionally, until the lentils are soft and the stew has thickened.
Season with salt and pepper to taste. Finish with a squeeze of lemon or a sprinkle of fresh parsley if you like.
