Lentil Stew with Onions

Lentil Stew with Onions


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This is a comforting and nutritious vegetarian main meal topped with succulent, lightly caramelised onions.

Zoë Harpham

Serves: 4 

  • 1 1/2 tablespoons vegetable oil
  • 3 carrots, peeled, quartered lengthwise, then thinly sliced crosswise
  • 8 garlic cloves, thinly sliced
  • 75 g fresh shiitake or Chinese mushrooms, sliced
  • 1/2 cup dried red lentils, rinsed
  • 1 cup tinned chopped tomatoes
  • 600 ml vegetable stock
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon dried sage
  • 1 cup frozen peas, thawed and drained
  • 1 large onion, halved and thinly sliced
  • 2 teaspoons sugar
  • salt and freshly ground black pepper

Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

  1. Heat 1 tablespoon of the oil in a large saucepan over a moderate heat. Add the carrots and garlic and cook for 5 minutes, or until softened.
  2. Stir in the mushrooms and lentils, then add the tomatoes, stock, cumin, ginger and sage. Bring to the boil, then reduce the heat to a simmer, cover and cook for 35 minutes, or until the lentils are tender. Add the peas to the stew for the last 5 minutes of the cooking time.
  3. Meanwhile, heat the remaining oil in a large frying pan. Add the onion, sprinkle with the sugar and cook for 15–20 minutes over a moderate heat, stirring frequently, until the onion is lightly browned.
  4. Season the stew to taste with salt and pepper, then serve hot with the onion heaped on top. Serve with rice or flatbread, if desired.

cook's tip

For an extra dash of flavour, crumble some cheese over the top to serve. Goat's cheese, feta or grated Gruyère would all be suitable.

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