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Italian-style lentil stew recipe

Italian-style lentil stew recipe

17 ratings

Cosy up on chilly winter evenings with this comforting lentil stew. Make like the Italians and serve the chunky root vegetables and green lentils over garlic-rubbed bread to catch all the rich and flavourful juices of this warming vegan recipe. See method

  • Serves 4
  • 50 mins
  • 384 calories / serving
  • Freezable
  • Healthy

Ingredients

  • 3 tbsp olive oil
  • 2 leeks, finely sliced
  • 3 garlic cloves, 2 finely chopped, 1 halved
  • 4 celery sticks, finely chopped
  • 2 parsnips, peeled and diced
  • 1 carrot, peeled and diced
  • 150g dried green lentils
  • 2 tbsp tomato purée
  • ½ tsp crushed chillies, plus extra to serve (optional)
  • 1 vegetable stock pot, made up to 1.5ltr
  • 100g sliced curly kale
  • 4 slices (150g) wholemeal bread
  • 1 lemon, quartered
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

    1615kj
    384kcal
    19%
  • Fat

    14g 19%
  • Saturates

    2g 10%
  • Sugars

    12g 13%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 48.1g Protein 18.2g Fibre 10.2g

Method

  1. Heat 2 tbsp oil in a large, lidded saucepan over a medium heat. Add the leeks and cook for 5 mins. Add the chopped garlic, celery, parsnips and carrot and cook, stirring, for 5 mins more.
  2. Stir in the lentils, tomato purée and chilli flakes, followed by the stock. Bring to the boil, cover and simmer over a low heat for 25 mins until the lentils are soft. Stir in the kale and simmer for 5 mins more until the vegetables are all tender and the stew is thick and soupy. Season to taste.
  3. Toast the bread, then rub on both sides with the cut sides of the garlic clove. Brush with the remaining oil, season and halve diagonally. Divide between 4 bowls and spoon over the stew. Serve with the lemon wedges to squeeze over and extra crushed chillies, if you like.

See more Vegetarian recipes

Freezing and defrosting disclaimer

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love You Freezer.

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