Vegetarian

Lentil winter stew

13 July, 2022 . 0

This hearty stew makes a nourishing plant-based meal with minimal effort. With red, green and brown lentils, it is a great meat substitute because it is high in protein and fibre.

Ingredients

3 tbsp olive oil
1 onion; finely chopped
2 cloves garlic; finely chopped
1 tbsp tomato paste
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp smoked paprika
1 1/2 litres vegetable stock
1/2 small butternut pumpkin; peeled, seeded and cubed
25 g dried shiitake mushrooms; chopped
100 g green lentils
75 g brown lentils
75 g red lentils
400 g canned chickpeas; drained
1 bay leaf
4 tbsp thick yoghurt; plant-based if preferred
50 g baby leaf spinach
a few sprigs thyme
chilli oil; to serve
salt
freshly ground black pepper

Method

Step 1.
Heat the oil in a large saucepan and fry the onion over a medium-low heat for 10 minutes. Add the garlic and fry for 1 minute, then stir in the tomato paste and spices and fry gently to cook out their raw flavour.

Step 2.
Stir in the stock, ensuring you scrape any stuck-on bits off the bottom of the pan, then bring to the boil. Add the squash, dried mushrooms, lentils, chickpeas and bay leaf and simmer for 30 minutes or until the lentils and vegetables are completely tender and the liquid has reduced.

Step 3.
Season the stew to taste, then spoon into warm bowls. Top each one with a spoonful of yoghurt, a handful of spinach leaves and some fresh thyme. Serve with chilli oil on the side for those that prefer a spicy stew.

Serves 4