Red Lentil Stew

Red Lentil Stew
Prep Time15 mins
Total Time1 hr
Yields1 Serving


1 Red onion
3 Cloves garlic minced
2 tbsp Tomato puree
1 Chilli optional (omit for milder taste- deseed and sliced)
1 Red pepper
1 Aubergine cut into cubes
1 tbsp Paprika
½ tsp Cumin
1 tsp Chilli powder optional
½ tsp Cinnamon
200 g Red lentils
600 g Chopped tomatoes
400 ml Vegetable stock
As needed Water
1 tsp Coconut sugar
Fresh parsley, coconut yogurt, and pomegranate seeds to serve.



Heat some oil in a pan. Fry the onion for a few minutes, then add the garlic. Fry on a low to medium heat until just golden. Stir in the spices, vegetables, lentils and tomato puree and continue to heat, stirring often, for around five minutes - add more oil if needed!


Add in the chopped tomatoes and vegetable stock and stir well to combine. Bring to the boil, then place the lid on an reduce to a simmer. Cook, stirring often to prevent the lentils from catching, until the lentils and aubergine are softened (20-30 minutes. Add more water as needed.


Once cooked through, serve with coconut yogurt, chopped parsley and pomegranate seeds.

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