Lentil & Vegetable Stew

This is a very straight forward yet tasty dish that is great served on its own with rice or even as a side dish.  I used my slow cooker but if you don’t have one you can cook it in a large saucepan on the hob (cooking times are shown in the recipe).

Lentil & vegetable stew

Lentil & Vegetable Stew
Serves 4
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Prep Time
15 min
Cook Time
5 hr
Prep Time
15 min
Cook Time
5 hr
  1. 2 tbsp olive oil
  2. 1 medium onion, diced
  3. 1 clove garlic, minced
  4. 1 yellow pepper, seeds & pith removed and diced
  5. 1 medium sweet potato, peeled and diced
  6. 4 medium carrots, peeled and sliced
  7. 8 closed cup mushrooms, peeled and diced
  8. 1 medium courgette, diced
  9. 200g dry green lentils
  10. 2 x 400g tins chopped tomatoes
  11. 400ml vegetable stock
  12. 2 tbsp tomato puree
  13. 2 tsp paprika
  14. 1 1/2 tsp ground cumin
  15. 1 1/2 tsp fennel seeds
  1. Heat the oil in a saucepan, add the onion and saute over a medium/low heat until it is soft and translucent.
  2. Put the cooked onions and all the other ingredients into your slow cooker and stir well.
  3. Cook on medium heat for approximately 5 hours or until the lentils are soft and have absorbed most of the liquid.
If you are cooking this stew in a saucepan on a hob
  1. Follow Step 1.
  2. Add the garlic, pepper, potato, carrots, mushrooms and courgette and cook for a further 5 minutes.
  3. Add the chopped tomatoes, stock, paprika, cumin and fennel seeds and cook for a further 10 minutes or until it is gently bubbling.
  4. Add the lentils and then cover & cook on a low heat for about 1 hour or until the lentils are soft.
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