Puy Lentil and Carrot Stew


One of my friends asked me the other day whether I was going to post up any more vegetarian dishes. So this one goes out to you Shayaan. I love using lentils in cooking especially the French Puy Lentils (or Green lentils) as they are also called. They add high amounts of protein to soups and stews and have a similar flavour and texture to chickpeas. You can find them easily available in most supermarkets and health-food stores, and if you’re feeling a bit lazy you can even get them canned. A certain supermarket (you know the one I’m talking about) sells organic packets which is great! I made this one the other night for dinner with some soy and linseed baguettes.


Olive oil

1 large brown onion, diced

2 cloves of garlic, crushed

1 large carrot diced

250g Puy lentils, washed and drained

1 can crushed tomatoes

500mL chicken stock

1 tbspn cumin powder

100g baby spinach

Heat the olive oil in a medium casserole pan on medium. Add the onion and garlic and soften. Then add the carrot, lentils, canned tomatoes, stock and cumin powder.

Bring the liquid to the boil then reduce the heat and cook on low for 30 minutes. You may need to top up the pan with water or stock.

When the lentils are tender add the spinach and cook for five minutes.

Serve with the bread of your choosing.

I made these multigrain baguettes to go with the stew
I made these multigrain baguettes to go with the stew
They taste great slathered with whole-egg mayonnaise
They taste great slathered with whole-egg mayonnaise

Keep Smiling and Happy Cooking,

Brendon 🙂


4 Comments Add yours

  1. visit here says:

    Just learned about this website. Where maybe you have been all my life?! I can’t get enough and will likely sign in several times a day.


  2. Love lentils! Yummy!


  3. Looks delicious!


    1. Thanks Anne. I was inspired by the range of options at the takeaway chain Iku Wholefoods. And it’s so easy to modify as well 🙂


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