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



Spicy lentil stew

preparation 7 mins • you cook for 6 mins •

Serves 2

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!


This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

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Put your pan on a high heat. Add a teaspoon of oil and when hot, add the carrot, leek, mushrooms, chilli, garlic and onion. Season with a small pinch of salt and pepper, add a teaspoon of dried thyme and then stir thoroughly. Turn the heat down to medium and cook for 5 minutes. 

After 5 minutes the veg should have reduced considerably so add in the lentils and stock. It may seem like you're adding a lot of liquid but don't worry the lentils will soak a lot of it up.

Turn the heat up high and bring the pan to the boil. Once boiling, turn the heat back down to medium and simmer for 25 minutes after which time the liquid should be pretty much absorbed. But be aware it shouldn't be bone dry!

Season with a good pinch of salt and pepper and add in half the chopped parsley. Give the pan a good stir then turn off the heat. To serve simply divide between two plates or bowls and sprinkle the remaining parsley on top.

I hope that you enjoy it!


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