Puy Lentil Stew

Puy Lentil Stew

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

Step-by-Step

  1. 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.
  2. Add the spices and cook for a couple of minutes then add the lentils, stock, tomatoes and tomato puree.
  3. Bring to the boil, lower the heat and simmer for 25-30 minutes until the lentils are soft, stirring occasionally.
  4. 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.

 

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