This spicy stew, featuring the hearty and healthy lentil, is like a warm hug on a cold winter's day
by Lindsay Evans
Tap and hold image to save to your device
Stew is one of our favourite winter-weather weeknight dinners because it is super fast, super tasty and takes the chill off our bones. But the best part about this spicy tomato and lentil stew is that it can be whipped up the day before and reheated in a flash for a quick and healthy last-minute dinner. Chock full of hearty and healthy ingredients like carrots and sweet potatoes and kicked-up with a hit of red chili flakes, we promise this is one stew you will keep making all winter long.
1 tbsp olive oil
1 small onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1/2 sweet potato or yukon gold potato, peeled and diced
Pinch red chili flakes
1 1/2 cups french green lentils, rinsed
1 cup diced tomatoes (we like tetra-pack like POMI)
4 cups vegetable stock
2 sprigs fresh thyme
1 sprig fresh rosemary
1 cup baby kale leaves (optional)
Freshly chopped parsley
Heat olive oil in a large dutch oven or heavy pot over medium heat. Add onion and cook, stirring often until softened, about 5 minutes. Stir in carrots, celery, sweet potato, chili flakes and a good pinch of salt. Continue to cook, stirring often for about 5 to 7 minutes longer.
Stir in the lentils, tomatoes and stock. Add the thyme and rosemary and a couple more pinches of sea salt. Bring to a boil and then lower the heat to a simmer. Cook, stirring occasionally until the lentils and veggies are tender, about 30 to 35 minutes.
When the lentils are just tender, stir in the kale (if using) and cook for about 3 minutes longer, until the kale is tender but still green. Ladle into bowls and sprinkle with parsley and freshly grated Parmesan cheese. Delicious served with crusty bread.