Lentil Stew

It is not quite ‘101 ways with lentils’ but I am getting there. Can’t help it, I love them and they are so easy to prepare.

Ingredients (Serves 4)

  • 500g dry brown or green lentils
  • 400g can diced Italian tomatoes
  • 1 large carrot, diced
  • 2 sticks celery, diced
  • 1 onion, diced finely
  • 1 capsicum, diced
  • 1 large zucchini, diced
  • 2 cloves garlic, crushed
  • 2 small red chillies, seeds removed and finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 1 tablespoon fresh thyme, chopped
  • 5 cups hot water
  • 1/2 cups Italian parsley, chopped
  • sea salt and pepper


  1. Put lentils in a saucepan, cover with cold water, bring to boil. Simmer for 5 minutes. Drain, rinse under cold running water, leave aside to drain.
  2. Heat oil in a large heavy-based saucepan. Add onions, celery, carrots, chillies and thyme. Cook for a few minutes, stirring from time to time.
  3. Add lentils, capsicum, zucchini, garlic and diced tomatoes. Sir well. Add 5 cups of hot water, bring to boil.
  4. Stir in tomato paste, reduce heat and simmer gently until vegetables are soft and most of the liquid is absorbed. Season to taste.
  5. Serve in shallow pasta bowls, sprinkled with parsley.