Spiced Lentil Stew

The days are growing shorter and shorter each day and I am finding myself naturally craving warm and comforting foods as the air grows crisp and the trees are no longer covered in bright red leaves, but are rather skeletons of their former selves. 

 

 Sometimes I like to add an egg as well for some extra protein.

This spiced lentil stew is made regularly in my kitchen, along with my Black Bean and Quinoa Chilli.

 

It is my version of the Oh She Glow’s Glowing Spiced Lentil Soup. If you have ever checked out the recipes from Angela Liddon, you know that she makes the most amazing meals that are simple and nutritious! My kind of cooking!

 

I have made Angela’s recipe but I really like this recipe as a stew with some extra veggies adding in.

 

The best thing about this recipe is that is it vegan and nut free so it is always a winner at pot lucks. It is also the perfect meal to make when you don’t want to cook and because it makes a large quantity, there is always plenty left over for dinner the next day.

 

I hope you enjoy it as much as I do! 

Olivia xx

 

 

 

 

Did you like this recipe? Make sure it share it with your friends! 

Or leave a comment below and let me know which veggies you like to add to your stews. 

 


 

Print Recipe
Spiced Lentil Stew
This warming stew is always a winner at pot lucks.
Course Main Dish
Cuisine Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Spices
Ingredients
Optional
Course Main Dish
Cuisine Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Spices
Ingredients
Optional
Instructions
  1. On a medium heat, use a large pot to fry the onion and garlic with the oil (5 minutes).
  2. Once the onion is transparent, add the spices and cook until fragrant (1 minute).
  3. Add the canned tomatoes, coconut milk, lentils and stock. Stir to combine. Optional: Also add the sweet potato and/or broccoli.
  4. Once the mixture begins to boil, turn the heat to low and allow the stew to cook for 20-25 minutes, stirring occasionally.
  5. Once the red lentils are cooked (they should have expanded and break easily when eaten), turn off the heat and add the handfuls of spinach. Stir to allow it to wilt and then serve.
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