Hearty Lentil Stew

by India Matthews January 28, 2025

India Matthews' hearty lentil stew is the perfect dish for winter. Our olive green lentils have a peppery favour and provide a satisfying texture.

Ingredients

1 tbsp Olive Oil, plus extra for serving
1 Medium Yellow Onion, chopped
1 Stick of Celery, chopped
Juice of Half a Lemon
4 Cloves of Garlic, minced
1 tsp Ground Coriander
1 tsp Ground Cumin
1 tbsp Fava Bean Umami Paste or Miso (brown or white)
200g Olive Green Lentils, rinsed
1 lt Vegetable Stock/ Chicken Stock
50g Spinach
30g Fresh Herbs of your choice, like basil, parley etc
Portion of leftover potatoes (optional)

Method

Heat a large pot over a medium high heat. Add in your olive oil, followed by the onions and celery. Sauté until soft and lightly browned, about 6-7 minutes.
Add in the garlic, and spices. Coat the vegetables in the spices and cook for a minute.
Add in the green lentils along with salt and pepper. Give it a good stir before adding in miso followed by the stock. Cover the pot and bring soup to a boil. Once boiling, allow to simmer with the lid on for 30-40 minutes, or until the lentils are tender. Add more water if needed depending on your preferred consistency.
Once the lentils are cooked add in the spinach, lemon juice, leftover potatoes and herbs. Stir until the spinach starts to wilt.
Optional step for a soupier texture: For a smoother, soup-like consistency, ladle about half of the stew into a blender. Blend until smooth, then return it to the pot and stir well to combine with the remaining lentils.
Adjust the seasoning and ladle into bowls. Top with fresh parsley and serve with a dollop of crème fraiche/ chunk of sourdough

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