As the crisp air of autumn sets in, a hearty yet healthy dish is the perfect way to warm up while still nourishing your body. This Tomato and Lentil Stew is packed with wholesome ingredients, making it an ideal choice for a cosy autumn meal. The combination of protein-rich lentils, fresh tomatoes, and seasonal vegetables creates a satisfying dish that’s full of flavour and nutrition.
Ingredients:
- 1 cup dried green or brown lentils, rinsed and drained
- 4 large ripe tomatoes, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium sweet potato, peeled and cubed
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes (preferably no-salt-added)
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish (optional)
- Lemon wedges for serving (optional)
Method:
Step 1 – Prepare the Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
Step 2 – Build the Stew: Stir in the cumin, smoked paprika, turmeric, and thyme. Cook for 1-2 minutes, allowing the spices to become fragrant. Add the chopped fresh tomatoes, sweet potato, and lentils to the pot. Stir well to combine with the vegetables and spices.
Step 3 – Simmer the Stew: Pour in the vegetable broth, diced tomatoes (with their juices), and tomato paste. Add the bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer the stew for 30-35 minutes, or until the lentils and sweet potatoes are tender. Stir occasionally and check the liquid levels; if the stew becomes too thick, add a bit more vegetable broth or water to reach your desired consistency.
Step 4 – Season and Serve: Once the lentils and vegetables are fully cooked, remove the bay leaf. Season the stew with salt and pepper to taste. Ladle the stew into bowls, and garnish with freshly chopped parsley if desired. Serve with lemon wedges on the side for a bright, tangy finish that complements the richness of the stew.
