50 minutes
Warm up your evenings with this robust Mediterranean-inspired vegetable stew, brimming with vibrant peppers, hearty lentils, and aromatic spices such as sweet smoked paprika and thyme. This one-pot wonder is the epitome of comfort and is ideal for those chilly winter nights.
tablespoons
Onion, finely chopped
each
Garlic Clove, sliced
each
teaspoons
teaspoons
tablespoons
Carrots, sliced
0 oz
Celery Sticks, finely sliced
0 oz
Red Pepper, chopped
each
Yellow Pepper, chopped
each
Canned Tomatoes, or peeled cherry tomatoes
0 oz
Vegetable Stock, prepared from 1 cube
0.25 fluid ounces
Courgettes, sliced thickly
0 oz
each
Cooked Puy Lentils, ready-to-eat variety preferred
0 oz
1. Prep Work
Begin by finely chopping one onion, slicing three garlic cloves, slicing carrots, and finely slicing celery sticks. Chop both the red and yellow peppers. Slice the courgettes into thick rounds. Prepare 250ml of vegetable stock using a stock cube.
2. Sauté Aromatics
In a large, lidded, heavy-based pan, heat the olive or rapeseed oil over a medium flame. Reduce the heat slightly, then add the chopped onion. Cook gently, stirring occasionally, for 5-10 minutes until softened.
3. Add Spices and Vegetables
Stir in the sliced garlic, smoked paprika, ground cumin, and dried thyme. Add the sliced carrots, celery, and chopped peppers to the pan. Cook for another 5 minutes.
4. Simmer Stew
Introduce the canned tomatoes along with the prepared vegetable stock to the pan. Add the sliced courgettes and fresh thyme sprigs. Stir well, cover, and let simmer for 20-25 minutes.
5. Final Touches
After removing and discarding the thyme sprigs, stir in the cooked puy lentils and bring the stew back to a gentle simmer for 5 minutes, ensuring everything is thoroughly warmed.
Replace lentils with chickpeas and add fresh spinach for a different texture and a slight variation in taste. . Beef or Lamb Stew
Introduce spices such as cumin, cinnamon, and a pinch of saffron. Add dried apricots for sweetness. . Greek-Style Stew
Add basil, thyme, and replace lentils with cannellini beans. Serve with a sprinkle of Parmesan cheese. . French Provençal Stew
Instead of traditional brown or green lentils, try using red or Puy lentils. Each type offers a different texture and cooking time, which can subtly alter the stew's consistency and flavor profile.
Include barley and a variety of mushrooms for an earthy flavor and chewy texture. . Quinoa Vegetable Stew
Opt for fresh, in-season vegetables for better flavor, and use organic if possible.
Simmer gently to meld flavors and cook lentils perfectly, avoiding boiling to prevent mushiness.
Choose green or brown lentils for better texture in the stew and rinse them well before cooking.
Use fresh herbs like rosemary, thyme, or parsley, adding some at the end and reserving for garnish.
Properly sauté onions, garlic, and aromatics until golden to build a flavor base.
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