Red Lentil Stew – easy as 1 2 3
So, it’s a busy busy time at the moment and food will have to be quick today. I will have one of my favourite things: red lentil stew. Well, this can be a soup or a stew really and you can have it on its own, on top of rice or with these gluten-free roti flatbreads. I use red lentils for this as they don’t need soaking beforehand which makes it a lot quicker. I love the warming curry flavours in this and the bits of sweetcorn. Add a dollop of coconut yogurt (although the stew is not overly spicy – I just find it adds an extra dimension to it). I can’t wait to tuck in… 🙂
Red Lentil & Sweetcorn Stew
- 1 tsp vegetable oil
- 100 g dried red lentils
- 225 ml water
- 2 tbsp tomato puree
- 1 small can sweetcorn in water drained
- 0.5 onion chopped
- 1 clove garlic crushed
- 1 tsp curry powder
- salt to taste
- 2 tsp nutritional yeast flakes
In a saucepan, heat 1 tsp oil and gently fry the onions and garlic until transparent.
Add the lentils, curry powder, water, tomato puree and bring to the boil.
Turn down the heat and simmer for approximately 25 minutes, stirring frequently, until the lentils are soft.
Add the drained sweetcorn kernels and heat through.
Finish off by stirring in the nutritional yeast flakes.
Adjust the consistency by adding more water if you want this to be a soup rather than a stew. And if you are really pushed for time you can use a can of lentils for this – just drain and add.