My favorite time to make soups and stews is on the weekend. There isn’t much prep required and you can endlessly vary the vegetables, herbs, spices and legumes you use. In no time at all, you’ll have a hearty, delicious and healthy meal on the table. I often have people over to eat on Saturdays and Sundays, and this kind of easy recipe is the perfect dish to serve. This lentil stew is filling and I like to eat it with a tasty slice of sourdough bread. Yum! It really is comfort food. Enjoy!
Approx. 30 minutes
Freeze them or keep them in an airtight container in the fridge for up to three days. It’s actually even tastier after a night in the fridge.
- 2 medium red onions
- 2 cloves garlic
- 3 stalks celery
- Sweet potato (yam) (approx. 350 g)
- 1 tsp cumin
- 1 1/2 liter/6 cups bouillon (warm water with 1,5 tbsp herb blend or 1 tbsp bouillon powder/2 bouillon cubes)
- 200 g/7 oz. dried (brown) lentils
- 1/2 tsp black pepper
- 100 g / 1/2 cup tomato paste
- 1 bay leaf
- 3 tbsp tamari
- 3 small handfuls flat-leaf/Italian parsley, chopped
- 1 tsp sambal (optional)
- Oil, for cooking
Rinse the lentils. Finely chop the red onion and the garlic and sauté in a bit of oil in a deep frying pan until the onion is glassy. Meanwhile, chop the celery and sweet potato into small pieces and finely chop the parsley. Add the celery, sweet potato and cumin to the onion and garlic mixture and sauté for an additional minute. Then add the lentils, tomato paste, bay leaf, black pepper, tamari, parsley and sambal. Stir well and bring to a boil. Reduce heat to low and let the stew simmer until the lentils are cooked (about 30 minutes), stirring occasionally. Taste the stew once the lentils are cooked, and adjust the seasoning accordingly. Serve in bowls and enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!