Hearty Lentil Stew

This hearty lentil stew is the kind of dinner that warms you from the inside out. Brown lentils simmer with carrots, tomatoes, and smoky spices until thick and tender — a filling, budget-friendly one-pot meal that tastes even better the next day.

Prep time: 15 minutes | Cook time: 45 minutes | Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 carrots, peeled and diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 300 g brown or green lentils, rinsed
• 400 g tinned chopped tomatoes
• 1 litre vegetable stock
• 2 potatoes, peeled and cubed
• 1 tablespoon tomato paste
• Salt and black pepper
• Chopped parsley and crusty bread, to serve

Method

1. Heat the oil in a large pot over medium heat. Cook the onion and carrots for 5 minutes, until softened, then add the garlic, cumin, and paprika and cook for 1 minute more.
2. Stir in the lentils, tomatoes, tomato paste, potatoes, and stock. Bring to a boil, then reduce to a gentle simmer.
3. Cover and cook for 40 minutes, stirring now and then, until the lentils are tender and the stew is thick. Add a splash of water if it gets too thick.
4. Season with salt and pepper. Serve hot in bowls, scattered with parsley and with crusty bread for mopping up.

Tips

Brown and green lentils hold their shape best for a stew; red lentils will break down into a softer, soup-like texture. The stew thickens as it sits, so add a little water when reheating. It freezes beautifully for up to three months, making it a perfect make-ahead dinner.