Lentil Stew

This stew is a weeknight staple in our house. It is delicious, nutritious, and easy to make in bulk. While the original recipe was created by the fabulous Ottolenghi (if you don’t have his cook book called Simple I highly recommend), we made a few edits to suit our dietary needs. This edited version is low FODMAPs and packed full of veggies.

INGREDIENTS

4 tbsp garlic olive oil
1 tbsp medium curry powder
¼ tsp chilli flakes
4cm piece fresh ginger, peeled and finely chopped
150g (1 cup) red lentils, rinsed and drained
One 400g tin chopped tomatoes
One 400g tin coconut milk
600ml (2.5 cups) water
4 large carrots, washed and finely chopped
4 bell peppers, washed and finely chopped
25g coriander/cilantro, rinsed and finely chopped (including stems)
Generous pinch salt
Generous pinch freshly ground black pepper
Lime wedges, to serve

MAKE

Heat 2 tbsp garlic olive oil in large pot on low heat.
Sauté ginger, curry powder, chilli flakes for 2 minutes or until fragrant.
Add the other 2 tbsp garlic olive oil to the pot.
Add carrots and peppers; sauté for 5-8 minutes.
Add lentils, sauté for 2 min or until coated in spices.
Add tomatoes and coriander/cilantro; stir.
Add water; stir and bring to a boil.
Once boiling, lower heat to simmer and add coconut milk, salt, and pepper.
Simmer for about 20 minutes or until lentils are cooked.
Plate with a squeeze of fresh lime, extra cilantro and drizzle of garlic olive oil.