Puy Lentil Stew
Lentils are hugely versatile, healthy and cheap. They also contain plant-based protein, as well as plenty of fibre and other essential vitamins and minerals. 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, nutritious, comforting supper. Use a good vegetable stock if you’re making this vegan.
I almost always make double, and freeze the leftovers for another day.
- 3 tbsp olive or 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
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.
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