A cosy, tomato-packed lentil stew that’s perfect for little ones and grown-ups alike. Great for batch-cooking and freezer stash dinners.
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Serves
2
Onion
Garlic
Courgette
Tomato Purée
Red Lentil
Cherry Tomatoes
Water
Olive Oil
Salt
To Serve (Parents)
Feta
Harissa
Fresh Parsley
Serves
2
Onion
Garlic
Courgette
Tomato Purée
Red Lentil
Cherry Tomatoes
Water
Olive Oil
Salt
To Serve (Parents)
Feta
Harissa
Fresh Parsley
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
1 Adult Serving = 2 Kids Servings
Finely chop the onion, thinly slice the garlic and finely dice the courgette.
Step 2.
Heat the olive oil in a large lidded saucepan set over a medium heat. Add the onion, garlic and courgette and cook for 5-6 mins until softened.
Step 3.
Stir in the tomato purée and cook for 1 min until darkened slightly.
Step 4.
Add the red lentils and mix well. Pour in the cherry tomatoes and two tins’ worth of water. Season with a pinch of salt.
Step 5.
Cover with a lid and simmer gently for 40-45 mins, stirring occasionally, until the lentils are tender and the stew is rich and thick.
Step 6.
Serve up!
Kids Plate: Dish up as is.
Parents Plate: Top with crumbled feta, a drizzle of harissa and some chopped parsley.
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