This recipe is taken from Healthy Comfort Dishes.
I think a few of us have been put off the idea of lentils, considering them to be a bit boring and bland. I beg to differ for they are, in fact, hugely versatile and healthy – best of all, they are the perfect base for soaking up delicious, seasonal flavours. This lentil stew is a winner – it ticks all the boxes for a simple, wholesome, comforting supper.
You’ll Need (serves 8)
- 3 tbsp cuisine coconut oil
- 1 large onion, finely chopped
- 2 sticks celery, diced
- 1 leek, cut in half lengthways and diced
- 2 carrots, diced
- 5 garlic cloves, finely chopped
- 1 tsp cumin
- 1 tsp mild curry powder
- ¼ – ½ tsp hot chili powder or cayenne
- 300g puy lentils
- 2L chicken, beef or vegetable stock
- 4 or 5 ripe tomatoes, diced
- 2 tbsp tomato puree
- 1 tsp salt
- 250-300g spinach
- In a large, heavy bottomed pan heat the oil and sauté the onion, celery, leek, carrot and garlic for 10 minutes to soften but not brown.
- Add the spices and cook for a couple of minutes then add the lentils, stock, tomatoes and tomato puree.
- Bring to the boil, lower the heat and simmer for 25-30 minutes until the lentils are soft, stirring occasionally.
- Add a little more water or stock if it has thickened more than you’d like. Check for seasoning, adding salt or pepper, then add the spinach, cook for 2-3 minutes, until it has wilted.
This will keep for several days in the fridge and I always find it tastier a day or two after I’ve made it.