This basic lentil stew can be varied in so many ways, based on what you have in the fridge / cupboard. You can serve it as it is with salad or veggies, or use it as a substitute for mince for a meat-free shepard’s pie or lasagne.
The base is puy (or black, or French) lentils. Half a cup is enough for 2 people. The dried lentils cook in boiling water in about 30mins, add bay leaves to the water to give extra flavour. Cooked lentils can be stored in the fridge for a few days if you want to cook them in advance or in case you make too many!
To make the stew:
- Fry cumin seed, garlic and chopped onion until lightly browned. Olive oil is best but not essential.
- Add your choice of extra’s and continue to fry. With all of the options below, don’t add so much that you swamp the lentil’s or it will just become a vegetable stew.
- For a rustic version, add chopped carrot or turnip
- For a mediterranean version, add chopped red pepper, aubergine or zucchini
- Another option is brown or button mushrooms
- Next add some tinned or chopped fresh tomato. Half a tin of tomatoes, should be enough. Tomato puree will give a stronger tomato flavour, but is not essential. Fry/bubble a bit longer.
- Add the cooked lentils. If it’s looking a bit dry add some water. You may also want to do this if you used the carrot/turnip option and want to cook the veggies some more.
- Season with mixed or Italian herbs, (or fresh if you are lucky enough to have them), dark soy sauce (the dark variety makes a lot of difference) and black pepper.
Super easy… Enjoy!
Letter from Jakarta. 