Spiced lentil stew
Serves 4
A little effort
Total time:
The best lentil stew is lightly spiced and satisfying for all the family. This one, made with split red peas is quick and easy, good value and healthy. This vegetarian recipe works as a main meal or as part of an Indian feast. Leftovers would make a simple lunch. Whenever you eat it, crusty bread on the side is all you need to serve it with.
Skip to ingredients
- olive oil spray
- 1 oniondiced
- 1 carrotpeeled and diced
- 1 stalk celerydiced
- 1 clove garliccrushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cayenne pepper
- 1 tbsp tomato purée
- 400g tin chopped tomatoes
- 200g red split lentilsrinsed and drained
- to serve crusty bread
Nutrition: per serving
- kcal203
- fat1.3g
- carbs35.2g
- fibre6g
- protein14.1g
- salt0.2g
Method
step 1
Heat a spray of olive oil in a pan. Add the onion, carrot and celery, and fry for 5 minutes. Mix in the garlic, cumin, coriander, cayenne pepper and tomato purée and stir for a couple of minutes. Add the tomatoes and lentils with 600ml water and season. Simmer on a low heat for 20 minutes until the sauce has thickened and the lentils are cooked. Serve with toasted crusty bread.