Lentil Stew
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 onion
- 2 cloves garlic
- 2 carrots
- 7 oz dried green lentils
- 1 vegetable stock cube
- 500g new potatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 240g canned chickpeas
- 1 teaspoon ground cumin
- 1 handful of parsley
- 1 tablespoon olive oil
- pinch of sea salt
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 200C (390F), fan setting.
Step 2
Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the onions, garlic and carrots and cook for 5-10 minutes until soft.
Step 3
Once soft, add the dried herbs and cook for another minute before adding in the lentils and boiling stock.
Step 4
Bring to the boil, before reducing the temperature and leaving to simmer for 40 minutes or until the lentils are cooked - you may need to add a dash more water if it becomes too dry.
Step 5
Place the new potatoes and drained chickpeas on a baking tray and drizzle with olive oil, a pinch of cumin and salt. Cook for 35 minutes until crispy.
Step 6
Once ready, mix the roasted new potatoes, chickpeas and fresh parsley through the lentils and serve.
Step 7
We've noticed that a lot of lentils have different cooking times, so we would recommend cooking step 5 until the lentils are soft. For us, this takes 40 minutes - but it may take more or less time, depending on the lentils you are using.
Step 8
Save recipe for the next time?
