A simple lentil stew is the ultimate vegetarian comfort food. Learn this one by heart and add it to your recipes on repeat. In this version, we've used dried lentils but feel free to replace with 2 cans of drained lentils. The main flavours in this stew are pepper and lemon, so be generous with these ingredients. Hearty and nourishing, this stew is best served with polenta, mash or brown rice on a cold night.
Ingredients 16
To Serve
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Method 5
Bring a large pot of water to the boil. Add uncooked , and a to the pot and cook over medium heat for around 20 minutes or until lentils are tender but still holding their shape. Drain, discarding the water but keeping the bay leaves and cinnamon stick.
Finely dice the , and , and thinly slice the cloves. In a casserole pot, heat the over medium heat and sauté the onions, carrot and celery with a teaspoon of both and (don't skimp on the pepper) for 10-12 minutes until soft and sweet. directly into the pot, then add the garlic and cook for another few minutes, stirring often.
Add the drained cooked , , , and , and simmer on low heat for around 20- 30 minutes, until the stew is rich and thick.
Add the juice of the lemon, and more and if needed.
Serve with your choice of mashed potatoes or , a sprinkling of chopped parsley, if you have it, and some greens on the side.
Clove Kitchen's tips
The main flavours in this stew are pepper and lemon, so be generous with these ingredients.
Helpful tips
Can I add more vegetables to this lentil stew?
Can I make this stew in advance, and how should I store it?
Can I use canned lentils instead of dried ones?
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Notes
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