Lentil and tomato stew with wholemeal bread
Ingredients
Serves 2
- 150 g green or brown lentils, rinsed and drained
- 400 g chopped tomatoes
- 1 onion, diced
- 1 carrot, diced
- 1 stick of celery, diced
- 2 cloves of garlic, finely chopped
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp cayenne pepper (optional, for heat)
- 1 bay leaf
- 2 tbsp olive oil
- 750 ml vegetable stock
- 2 slices of wholemeal bread
- Salt and pepper, to taste
- Fresh herbs such as parsley or coriander, for garnish
Method
1. Sauté the vegetables
Heat the olive oil in a large saucepan.
Add the onion, carrot, celery and garlic, and cook until the onion is translucent.
2. Add the spices
Stir in the cumin, paprika and cayenne pepper (if using), and cook briefly to release the flavours.
3. Add the lentils and liquid
Add the lentils, chopped tomatoes, bay leaf and vegetable stock.
Bring to a boil.
4. Simmer the stew
Reduce the heat and simmer for 25–30 minutes, until the lentils are tender.
Remove the bay leaf.
5. Season and serve
Season with salt and pepper to taste.
Garnish with fresh herbs and serve with a slice of wholemeal bread.
Warm, balanced meals – and support to go with them
Eating well doesn’t have to mean restriction. If you’re living in England and have a BMI over 35, you could be eligible for Oviva’s NHS-funded weight loss programme.
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Healthy recipes for weight loss -
Healthy recipes for weight loss -
Healthy recipes for weight loss