Hearty Lentil and Potato Stew
This stew is ideal as we ease into the cooler months. Simple and wholesome, it warms you from the inside with an aromatic combination of herbs and spices combined with tender lentils and hearty potatoes.
How long will it take?
45 minutes
What’s the serving size?
Serves 4
What do I need?
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ large brown onion, finely diced
- 3 cups vegetable stock
- 1 cup red lentils, rinsed
- 150 g potato, peeled and cubed
- 150 g sweet potato, peeled and cubed
- ½ tsp grated lemon peel
- 2 tbsp lemon juice
- 150 g baby spinach leaves
- ¾ tsp ground cumin
- ¾ tsp thyme leaves
- ¼ tsp paprika
- 2 tbsp mint leaves, finely diced
- Salt, to taste
- Freshly grated black pepper, to taste
- Plant-based yoghurt, to serve (optional)
How do I make it?
- Heat olive oil in a large saucepan over medium heat. Add garlic and onion and cook, stirring, for 1 minute. Pour in stock and lentils. Increase heat to medium-high and bring to the boil. Reduce heat to low, cover and simmer for 10 minutes, then add potato and sweet potato and cook uncovered for 15 minutes, or until the potatoes and lentils are tender.
- Add lemon peel and juice, spinach, cumin, thyme, and paprika to the saucepan and cover until the spinach wilts, about 2 minutes. Add mint and season to taste.
- Serve with a dollop of yoghurt if desired.
