Red Lentil Stew

Spicy and full of flavour, stews are another winter meal that graces our table and has become a repetitive classic that's met with wide eyes and empty stomachs; soon to be full with such a delicious recipe as this. With a few simple ingredients you can create a wonderful hearty meal in under an hour and the savoury aroma as this simmers evokes an impatient hunger which will gladly be met with an empty bowl.  

Red Lentil Stew

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Serves 4 to 6

3 tablespoons olive oil

4 cloves of garlic, minced

1 medium yellow onion, diced

2 sweet potatoes, peeled and diced

1 carrot, peeled and diced

1 teaspoon salt

1/2 teaspoon dried red pepper flakes

1 can (28 - ounce) no salt diced tomatoes

1 teaspoon smoked paprika

1/2 teaspoon hot curry powder

1 cup red lentils

4 cups vegetable broth

2 cups water

freshly ground black pepper

juice of 1/2 lemon, to taste

Heat the olive oil in a large stockpot on medium heat. Add the garlic and diced onion to the pot and cook for 5 to 7 minutes. Next add the sweet potatoes and carrot and continue to cook all of the veggies for 5 to 7 minutes. Season the pot with the salt and red pepper flakes. 

Add the diced tomatoes to the pot and season with the paprika and hot curry powder. Add the red lentils, vegetable broth, and water, and bring the soup up to a rapid boil. Once the soup boils, lower the heat and continue to cook on a simmer for 10 to 15 minutes, until the lentils and vegetables are tender. Taste the stew for seasonings and adjust as necessary and according to taste. Serve warm with freshly ground pepper and a squeeze of lemon juice added to each bowl.