Monday 2 May 2016

Simple Red Lentil and Tomato Stew

Vegan, Gluten free

This Red Lentil and Tomato stew is simple, quick, and nutritious, a dish that gives me energy all day, that I love eating at brunch time!

We hope you enjoy this recipe as much as we do! 

1/2 cup red lentils 
1 tin chopped tomatoes
1 red onion 
1 clove garlic
1/2 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1/4 teaspoon cinnamon
2 cups water
3 tablespoon olive oil
salt and pepper to taste1 handful of flat leaf parsley


In a pot, bring the water to a boil, and stir in the lentils. Reduce heat, and simmer for 20 minutes; drain.
Heat the olive oil in a large heavy bottom pan over medium heat. In the meantime chop the onion and slice the garlic, add to oil and fry for 3 minutes. Mix in the spices and lentils and simmer for 3 minutes. Stir in the chopped tomatoes and water, season with salt and pepper reduce heat, and simmer for 25 to 30 minutes, until the lentils are tender.
Serve with roughly chopped flat leaf parsley.

Recipe taken from
Marta Dymek
2014 by Dwie Siostry

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