Put dinner on simmer with Gaz Oakley’s one-pot Smoky Lentil Stew. The smoked paprika brings the flavour for a hearty, warming meal. While this simple recipe makes enough for four, it's the kind of comfort food you might want to keep all to yourself (and we won’t judge).
Serves 4
Prep Time 20 Minutes
Cook Time 30 Minutes
Author Gaz Oakley
Ingredients
3 tbs olive oil
3 spring onions, finely chopped
4 cloves garlic, peeled and minced
2 sticks celery, chopped small
1 yellow pepper, deseeded and chopped small
1 tbs sweet smoked paprika
2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground fennel seeds
2 cups/200g squash/pumpkin/sweet potato, cubed
1 tsp sea salt
2 tsp dried oregano
1 tbs harissa paste
2 tbs tomato purée
1 litre/4 cups vegetable stock
3 tbs balsamic vinegar
1 & 1/2 cups/270g dry green lentils, rinsed
1 cup/100g cherry tomatoes, halved
Handful fresh coriander, finely chopped
Serve with
Steamed grains (like rice, bulgar wheat, quinoa, pearl barley)
Fresh coriander
Green veg
Method
Sweat the shallots, garlic, red pepper, celery, squash in the olive oil over a medium heat in a large saucepan.
After 5 minutes or so once they’re softened, add all the spices, dried herbs, harissa paste and tomato purée to the pan.
Cook the mixture for a couple more minutes before deglazing with the vegetable stock & balsamic vinegar. Bring the liquid to a boil then add the lentils and bay leaf.
Turn the heat down low and pop a lid on the pan. Let the stew simmer away for 30 minutes, stirring every now and then.
After 30 minutes or so of cooking, the lentils should have softened – at this point, stir in the cherry tomatoes. Cook for a few more minutes then serve up with grains of your choice, fresh coriander and greens. Smokin’.
