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Lentils stew with potatoes
Rated 5.0 stars by 1 users
Category
Stew
Cuisine
British
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Rustic Lentil & Potato Stew: The Heart of a Clean-Label Pantry - Super nutritious, protein packed one pot meal.
Warm, earthy, and undeniably comforting, our Lentil Stew with Potatoes is a masterclass in nutritional density. Ditch the "tacky," over-salted tins of soup that hide industrial thickeners and "natural" flavourings. This recipe is a purely Non-UPF champion, relying on the humble power of legumes and root vegetables to create a meal that is as restorative as it is filling.
By using high-quality dried lentils from your clean-label pantry, you’re providing the complex fibre and plant-based protein your gut health thrives on. It’s an honest, slow-simmered dish that proves you don't need industrial shortcuts to achieve a gourmet, velvety texture—just real, whole food ingredients.
Author:Agi
Ingredients
-
brown lentils (soaked and drained 400g)
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3 garlic cloves
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3-4 bay leaves (whole)
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2 large potatoes (diced)
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3 carrots (diced)
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paprika flakes (red) tsp
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1 chopped tomatoes tin
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water 3 litres
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salt ½ tsp
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black pepper for taste
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organic ground cumin 1 tsp
Directions
In a large pot, add lentils, bay leaves, garlic and water.
Add salt and cook for 10 min.
Add chopped potatoes, carrots, tomatoes, paprika, cumin and cook for another 20-30 min until lentils and potatoes are tender.
Add black pepper and more salt for taste (if needed).
Serve with cooked white rice like basmati or sourdough.
