This full of flavour Lentil and Vegetable Stew is hearty and nutritious and a recipe that you will frequently turn to. With protein-rich dried brown lentils, traditional Italian herbs, and a generous quantity of mixed vegetables, it is a deeply satisfying meal made in one pot. With the warm flavours of the Mediterranean, this is a complete meal that needs nothing more than some crusty bread to accompany it.
1largebrown/yellow onion -cut in half and then sliced into rough 2 cm (0.8") cubes
2mediumcarrots - peeled and cut into 0.5 cm (0.2") slices
2ribscelery - cut into 1 cm (0.4") slices
3largecloves of garlic - finely chopped
1mediumzucchini – cut in half lengthways, and then cut into 1 cm (0.4" inch) slices
1mediumred capsicum/bell peppers - seeds removed, sliced into rough 2 cm (0.8") cubes
1 ½cups(300 g) dried brown lentils - rinsed and drained
400g(14 oz) tin of crushed tomatoes
4 ½cups(1.125 l) vegetable stock
1pieceParmesan rind – about 7 ½ cm/3 inches See Note 2
¼teaspoonred chilli pepper flakes - or to taste
1 ½teaspoondried basil
1 ½teaspoondried oregano
sea salt and freshly ground black pepper – to tasteSee Note 3
¼cupfresh parsley - finely chopped - to serve
a drizzle of extra virgin olive oil - to serve
Instructions
Add the oil to a large saucepan and heat over medium. Add the onion, carrot and celery and sauté for about 10 minutes, stirring regularly, until the onion is translucent.
Add the garlic and stir. Cook for about 1 minute ensuring that the garlic does not burn.
Then, add the remaining ingredients, bring to a boil then simmer for about 40 minutes until the lentils are cooked. Stir occasionally.
Check the seasoning, adding salt and pepper to your taste.
Serve with a sprinkle of chopped parsley and drizzle of extra virgin olive oil.The Lentil Stew will thicken as it stands, and more liquid may be required.
Notes
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Parmesan Rind: a small piece of leftover Parmesan rind adds great flavour. Omit for a vegan stew.
Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour. Add more red chilli pepper flakes if you like the heat.
Storage: store it in an airtight container in the fridge for up to three days. It can be reheated on the stove or in the microwave. The stew may thicken while standing, so just add some more stock or water.
Freezing: although the Lentil and Vegetable Stew can be frozen, we prefer to avoid this if possible as the zucchini and other vegetables loses texture and become very soft.