Spiced Lentil & Tomato Stew

Ingredients

• 1 cup lentils (brown or red)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 3 tomatoes, chopped
• 1 tsp cumin
• 1 tsp coriander powder
• 1 tsp paprika
• ½ tsp turmeric
• 3 cups vegetable stock or water
• Salt & pepper
• Optional: spinach, coconut milk, chilli

Method

1. 1

   Sauté onion, garlic, and ginger until soft.

2. 2

   Add cumin, coriander, paprika, turmeric. Toast lightly until fragrant.

3. 3

   Add tomatoes and cook until softened and saucy.

4. 4

   Stir in lentils and stock. Simmer 20–30 minutes (red lentils) or 40–50 minutes (brown lentils).

5. 5

   Add spinach or coconut milk if using.

6. 6

   Serve with rice, roti, or crusty bread.

Swaps & variations

• Replace lentils with split peas
• Add butternut cubes
• Add carrots and celery for a heartier stew
• Add coconut milk for creaminess

Storing & freezing

Keeps 4 days in the fridge. Freezes well for 3 months.