Hearty Lentil Stew Recipe

Hearty Lentil Stew



 There are so many ways to customize this dish--make it vegetarian, add sausages and make it a heartier dish, add more bouillon to make it a thinner soup, or add more lentils and veggies to make it thicker... Any way you spin it, this is a destined to become a favorite, simple one-pot dinner to make, even on a weeknight. Here's a version I've created from a couple of different recipes which always leaves my two sons and my husband licking their plates and asking for more.

 This recipe serves about 6 people as a dinner serving.

 Ingredients:
  • 350 grams dried Lentils (can be brown, green or lentilles de Puy)
  • 1 tbsp olive oil
  • 2 yellow or white onions, diced
  • 2 garlic cloves, minced
  • 2 carrots, peeled and diced
  • 1 red bell pepper, cored and diced
  • 850ml/1-1/2 pints of hot chicken broth
  • 400g can of peeled, diced tomatoes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp of paprika
  • sprig of fresh rosemary (dried is OK too)
  • sprig of fresh thyme (dried is OK too)
  • 5-6 whole black peppercorns
  • 2 tablespoons of chopped flat leaf parsley (optional)
  • salt to taste

(use these quantities as a guideline, but you can really customise as you wish!)

 For meaty version:
130g packet of cubed pancetta, bacon or allumettes 
4-6 good quality sausages 

 Method:
1. Rinse and drain lentils.

 2. Heat the oil in a large pot over medium-high heat. 

 3. (skip this step for vegetarian version) Add the pancetta, bacon or allumettes and sausages and brown the sausages. Scoop sausages out onto a plate. 

 4. Add the onions, and cook, stirring frequently, until soft, about 5 minutes. Add garlic, carrots, bell pepper and cook for another 3 minutes. 

 5. (skip this step for vegetarian version) Add back the sausages into the pot.

 6. Add lentils, stock, tomatoes, cumin, coriander, paprika, rosemary, thyme, and black peppercorns. Bring to a boil, then lower the heat, cover, simmer for about 45 minutes, stirring occasionally, until the lentils are tender.

 7. Check the seasoning and add salt to taste. Serve into bowls and garnish with fresh parsley on top.

 Other ideas:
- stir in some chopped spinach at the end, just until the spinach is wilted, before serving
- garnish with grated Parmesan shavings 
- serve with Quinoa as a side dish
- Serve with a salad on the side

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