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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
Salt
Pepper
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
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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!
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This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.
Throughout November, the theme for my newsletters is 'Winter Warmers'. Each of this month's delicious recipes contain just enough spice to warm those winter months. I have 4 great exclusive recipes and cook-along videos for you, from Satay Pork to Curried Cauliflower Soup. With valuable cooking tips & fun food news from around the web, sign up for free today.
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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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