170g green lentils, rinsed
700ml stock (vegetable or chicken)
1 carrot diced or finely chopped
1 leek roughly chopped
1/2 red onion finely chopped
6-8 chestnut mushrooms halved
1 chilli de-seeded and finely chopped
1 teaspoon of dried thyme
1 clove of garlic chopped
A handful of chopped fresh parsley
preparation 7 mins • you cook for 6 mins •
Watch a 30 second preview of my cook-along video below
Be prepared to have your preconceptions challenged. Lentil stew might not sound the most appetising of recipes but try this one and you'll be amazed at just how much flavour there is. This recipe is unbelievably healthy and really easy to do. The good thing about lentils is that they are fat free yet filling and a great protein source, so you won't be reaching for the biscuit tin later! This is a three part recipe. In part one we start cooking the veg. In part two we add the lentils and stock. In part three we finish everything off and serve!
Large pan/wok to cook everything in
Spoon to stir
Before you start have the carrot, leek, mushrooms, chilli, garlic and onion chopped and ready by the hob with the thyme. Put your pan on a high heat and click here!
Before you start have the lentils and stock ready and click here!
Before you start have the chopped parsley ready and click here!