Lentil stew
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
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.
