Soups & Stewsdeliciouslyella
Lentil Stew
This is the perfect comforting recipe that uses a few vegetables and lots of easy, kitchen cupboard ingredients. We love to double the recipe and freeze half, or keep lots in the fridge for weeknight suppers.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
📝 Preparation Steps
1
Preheat the oven to 200C (390F), fan setting.
2
Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the onions, garlic and carrots and cook for ⏱️ 5-10 minutes until soft.
olive oil1 tablespoononion1garlic2 clovescarrots2
3
Once soft, add the dried herbs and cook for another minute before adding in the lentils and boiling stock.
4
Bring to the boil, before reducing the temperature and leaving to simmer for ⏱️ 40 minutes or until the lentils are cooked - you may need to add a dash more water if it becomes too dry.
5
Place the new potatoes and drained chickpeas on a baking tray and drizzle with olive oil, a pinch of cumin and salt. Cook for ⏱️ 35 minutes until crispy.
new potatoes17 ozolive oil1 tablespoonground cumin1 teaspoon
6
Once ready, mix the roasted new potatoes, chickpeas and fresh parsley through the lentils and serve.
new potatoes17 oz
7
We've noticed that a lot of lentils have different cooking times, so we would recommend cooking step 5 until the lentils are soft. For us, this takes ⏱️ 40 minutes - but it may take more or less time, depending on the lentils you are using.
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